Description
A hearty and creamy soup made with butternut squash and gnocchi, perfect for fall.
Ingredients
- 2 to 3 tablespoons olive oil (add more if necessary)
- 1 to 2 cups crumbled plant-based sausage
- 1 medium yellow onion (chopped)
- 3 cloves garlic (finely chopped)
- 2 tablespoons sun-dried tomatoes in oil (chopped)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 to 7 cups vegetable broth (use 6 cups for frozen squash and 7 cups for fresh, adjust as needed)
- 2 1/2 cups butternut squash (cut into bite-sized pieces, fresh or frozen)
- Salt and pepper (to preference)
- 1 pound potato gnocchi (from the pasta section)
- 1 1/2 cups half-and-half
- 4 cups kale (chopped)
- Freshly grated parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the crumbled plant-based sausage and cook until browned.
- Stir in the chopped onion and garlic, cooking until softened.
- Add the sun-dried tomatoes, garlic powder, rosemary, and thyme, stirring to combine.
- Pour in the vegetable broth and bring to a simmer.
- Add the butternut squash and season with salt and pepper. Cook until the squash is tender.
- Stir in the potato gnocchi and cook according to package instructions.
- Once the gnocchi is cooked, stir in the half-and-half and chopped kale, cooking until the kale is wilted.
- Serve hot, topped with freshly grated parmesan cheese.
Notes
- Adjust the amount of vegetable broth based on whether you are using fresh or frozen squash.
- Feel free to add more vegetables or spices according to your taste.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian