Table of Contents
This cozy Butternut Squash Gnocchi Soup blends sweet roasted squash, tender potato gnocchi, and savory plant-based sausage. First, sauté the sausage in olive oil until golden. Then soften onion, garlic, sun-dried tomatoes, and herbs. Add vegetable broth and butternut squash; simmer until tender. Stir in gnocchi and chopped kale; cook until gnocchi floats. Finally, swirl in half-and-half and return sausage; season and serve sprinkled with Parmesan. This simple, nourishing soup brings fall flavors to your table in under 45 minutes. Perfect for autumn or winter evenings, it doubles as healthy Winter Meal Ideas Healthy or Soup Recipes With Gnocchi. Serve with crusty bread or a green salad for a complete meal.
Nothing warms the heart like a bowl of Butternut Squash Gnocchi Soup on a crisp autumn evening. This recipe marries the creamy richness of butternut squash chowder with the pillowy delight of potato gnocchi. As part of classic Soup Recipes Autumn and Fall And Winter Soups And Stews, it stands out for its simple ingredients and luscious taste. Whether you crave a plant-based swap or need Winter Meal Ideas Healthy, this soup fits the bill. It blends nutrient-dense kale, savory plant-based sausage, and a touch of half-and-half for silky texture. You can make it in under an hour, and it freezes beautifully for later. In addition, you can adapt this Butternut Gnocchi Soup to your dietary needs, making it a go-to for weeknight dinners or cozy gatherings. Furthermore, the vibrant orange hue brightens any dinner table while delivering essential vitamins and fiber.
Butternut Squash Gnocchi Soup
Ingredients
Equipment
Method
- Heat olive oil in a pot over medium-low. Add sausage and cook until browned (10–15 min). Remove and set aside.
- In the same pot, sauté onion (5 min), then add garlic, sun-dried tomatoes, and spices. Cook for 1 minute.
- Add broth and squash. Season with salt and pepper. Simmer covered 15–25 minutes until squash is tender.
- Stir in gnocchi and kale. Cook uncovered until gnocchi float (about 2 min).
- Lower heat, add half-and-half and return sausage to pot. Simmer gently for 1–2 minutes. Adjust seasoning.
- Ladle into bowls. Garnish with Parmesan. Add more broth when reheating if needed.
Nutrition
Notes
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Let us know how it was!The Story & Inspiration Behind Butternut Squash Gnocchi Soup
A Personal Memory
At grandma’s house, autumn meant a bubbling pot of Butternut Squash Gnocchi Soup on the stove. I still recall the moment when my little fingers helped stir tender gnocchi into the sweet squash broth. Each spoonful spoke of warmth and togetherness. Moreover, I watched grandma drop sun-dried tomatoes into the mix, and in that instant, I discovered how subtle ingredients can transform a simple soup into something magical. That day, I also learned to balance flavors, and I knew I wanted to share this comforting hug-in-a-bowl with everyone. Decades later, as I recreate that same recipe, memories flood back—scraped knees, laughter echoing in the kitchen, and the aroma of herbs that felt like home. Today, I pass that legacy to my own kids, who beam as they measure out spices and taste test the bubbling broth.
Why This Recipe Matters
This Butternut Squash Gnocchi Soup matters because it merges ease and nutrition. As busy parents or home cooks, we crave simple comfort dishes that fuel our bodies and souls. Therefore, this recipe transcends ordinary fall soups and stews. For instance, it doubles as Butternut Squash Chowder with a twist, and it ranks among the best Soup Recipes With Gnocchi for a reason. In addition, it adapts easily: swap half-and-half for coconut milk to keep it dairy-free or use gluten-free gnocchi for sensitive diets. Furthermore, the plant-based sausage adds protein without heavy meat, making it ideal for balanced meal planning. Finally, as you ladle this soup into bowls, you’ll notice how the vibrant orange broth and green kale create a visually stunning dish. So whether you plan a weeknight dinner or a special autumn gathering, this recipe delivers on flavor, health, and heart.
Ingredients & Instructions
Ingredients You Need for Butternut Squash Gnocchi Soup
| Ingredient | Quantity |
|---|---|
| Olive oil | 2–3 tablespoons |
| Plant-based sausage, crumbled | 1–2 cups |
| Yellow onion, chopped | 1 medium |
| Garlic, finely chopped | 3 cloves |
| Sun-dried tomatoes in oil, chopped | 2 tablespoons |
| Garlic powder | ½ teaspoon |
| Dried rosemary | ¼ teaspoon |
| Dried thyme | ¼ teaspoon |
| Vegetable broth | 6–7 cups |
| Butternut squash, bite-sized pieces | 2½ cups |
| Salt and pepper | To taste |
| Potato gnocchi | 1 pound |
| Half-and-half | 1½ cups |
| Kale, chopped | 4 cups |
| Parmesan cheese, grated | For serving |
Step-by-Step Instructions for Butternut Squash Gnocchi Soup
- Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add plant-based sausage and sauté until golden, about 10 minutes. Transfer to a bowl and cover.
- Add remaining oil if needed. Sauté onion until translucent, about 5 minutes. Stir in garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Cook until fragrant, roughly 1 minute.
- Pour in 6 cups broth and stir in butternut squash. Season with salt and pepper. Scrape any browned bits from the pot’s bottom. Increase heat to medium-high, cover, and simmer 15–25 minutes until squash is fork tender.
- Uncover and add gnocchi and kale. Cook until gnocchi floats, about 2 minutes.
- Reduce heat to low. Stir in half-and-half and reserved sausage. Taste and season with extra salt and pepper. Simmer 1–2 minutes to warm through.
- Ladle soup into bowls and sprinkle with Parmesan. Serve immediately. If soup thickens as it cools, add more broth to reach your desired consistency.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
You can personalize this Butternut Squash Gnocchi Soup in many ways. For a dairy-free option, swap half-and-half for light coconut milk or almond cream; the result remains creamy and slightly sweet. If you follow a low-carb diet, replace potato gnocchi with cauliflower gnocchi or spiralized zucchini. Furthermore, you can turn this into Butternut Squash Chowder by adding diced potatoes and corn for texture. Feel free to use Italian sausage or turkey sausage instead of plant-based links to boost protein. To intensify flavor, roast the squash cubes with olive oil, salt, and pepper at 400°F for 20 minutes before adding them to your broth. Finally, you can spice it up by stirring in red pepper flakes or a dash of smoked paprika. In short, this recipe adapts to your pantry and preferences without losing its comforting character.
Serving Suggestions
This Butternut Squash Gnocchi Soup shines when you pair it with simple sides. Serve slices of crusty baguette or garlic bread to sop up the silky broth. For a light contrast, offer a crisp green salad dressed in lemon vinaigrette. Meanwhile, roasted Brussels sprouts or sautéed green beans make for hearty seasonal vegetables. If you meal-prep, store leftovers in airtight containers for up to 4 days; reheat gently on the stove and thin with extra broth if needed. To freeze, cool the soup completely and pour into freezer-safe bags, leaving space for expansion. Thaw overnight in the fridge before reheating. For an on-the-go lunch, pack the soup and bread separately and warm them together at work. As a finishing touch, drizzle extra virgin olive oil or garnish with fresh herbs like parsley or chives to add color and brightness.
Health Benefits of Butternut Squash Gnocchi Soup
Butternut squash ranks among the most nutritious vegetables you can enjoy in fall and winter. It delivers a powerful dose of vitamin A in the form of beta-carotene, which supports eye health and immune function. Additionally, it provides vitamin C, essential for collagen production and skin repair. By blending this vibrant squash into a soup, you create a nutrient-dense meal that nourishes your body while delighting your taste buds.
Moreover, this soup packs fiber from both squash and kale, which promotes healthy digestion and keeps you full longer. A high-fiber diet can help regulate blood sugar levels and support weight management. Since this butternut gnocchi soup balances fiber with complex carbs from potato gnocchi, it sustains energy without causing spikes in hunger or cravings.
In addition, the plant-based sausage adds valuable protein and keeps this dish suitable for vegetarian diets. If you prefer meat, you can swap in lean chicken or turkey sausage to boost protein further. Protein plays a key role in muscle recovery and satiety, making this soup an excellent choice after a workout or an active day outdoors.
Healthy fats in olive oil supply monounsaturated fatty acids that support heart health. Meanwhile, half-and-half lends a creamy texture along with calcium and vitamin D. If you choose a lower-fat milk alternative, like unsweetened soy or oat milk, you still gain calcium while reducing calories. This flexibility makes the recipe a perfect fit for diverse dietary plans.
For low-carb eating plans, you can replace potato gnocchi with cauliflower gnocchi or omit it entirely and add extra kale for volume. In that case, your soup transforms into a keto-friendly meal that aligns with low-carb, high-fat lifestyles. Thus, this recipe meets the needs of individual preferences without sacrificing flavor.
Overall, this Butternut Squash Soup With Gnocchi offers a balanced blend of carbohydrates, protein, fiber, vitamins, and healthy fats. It fits into a variety of meal plans—from weight loss to maintenance—and serves as a comforting bowl of goodness during colder months. By incorporating seasonal produce and nutrient-rich ingredients, you support long-term wellness while savoring every spoonful.
Conclusion
I hope this recipe inspires you to bring Butternut Squash Gnocchi Soup to your own kitchen. It combines simple ingredients with rich flavor, making it ideal for busy weeknights, fall gatherings, and healthy meal prep. When you dive into the creamy broth, tender gnocchi, and savory sausage, you’ll feel the warmth of home cooking in every bite. Even better, this soup adapts to different diets, from plant-based to low-carb, so you can tailor it to your family’s preferences. Above all, cooking this soup offers a chance to create memories, just like the ones I cherish from my grandmother’s kitchen. Now, I invite you to gather your loved ones around the dinner table, share stories, and savor a bowl of comforting Butternut Squash Gnocchi Soup together. Don’t forget to follow me on Pinterest for recipes that feel like home.
FAQs About Butternut Squash Gnocchi Soup
1. Can I make this soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance. Store it in the refrigerator in an airtight container. When you’re ready to serve, reheat gently on the stove and thin with extra broth if it thickened too much.
2. How do I freeze Butternut Squash Gnocchi Soup?
Cool the soup completely, then transfer to freezer-safe bags or containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
3. Can I use fresh butternut squash instead of frozen?
Absolutely. Use peeled and cubed fresh squash. Add one extra cup of broth if needed and cook 5–10 minutes longer until the squash becomes fork tender.
4. How can I make this recipe vegan or gluten-free?
To make the soup vegan, use coconut milk or oat milk instead of half-and-half and choose a vegan sausage. For a gluten-free version, select gluten-free gnocchi or swap in spiralized vegetables.