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Savory Butternut Squash Gnocchi Soup

Savory Butternut Squash Gnocchi Soup That's Pure Comfort

Savory Butternut Squash Gnocchi Soup is a comforting blend of creamy textures and vibrant vegetables, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Essential for sautéing; add more as needed.
  • 1 package Plant-Based Sausage Provides hearty flavor; can substitute with mushrooms or tempeh.
  • 1 medium Onion Sauté until soft and translucent.
  • 3 cloves Garlic Fresh or minced garlic works well.
  • 1/2 cup Sun-Dried Tomatoes Adds umami richness.
  • 1 teaspoon Garlic Powder Enhances garlic flavor.
  • 1 teaspoon Dried Rosemary Introduces an aromatic note.
  • 1 teaspoon Dried Thyme Adds earthy undertones.
For the Broth and Veggies
  • 4 cups Vegetable Broth Homemade or store-bought.
  • 1 medium Butternut Squash Can substitute with sweet potatoes.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 package Gnocchi Cook until they float.
  • 2 cups Kale Stir in just before serving.
For Creaminess
  • 1 cup Half-and-Half For dairy-free option, use full-fat coconut milk.
  • 1/4 cup Parmesan Cheese Optional garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-low heat until shimmering.
  2. Add the plant-based sausage, breaking it apart, and sauté for 10-15 minutes until golden brown. Set aside.
  3. In the same pot, add diced onion and a splash of olive oil, sauté for 5 minutes until translucent.
  4. Stir in minced garlic, sun-dried tomatoes, garlic powder, dried rosemary, and dried thyme, and sauté for 1 minute.
  5. Pour in 4 cups of vegetable broth and add diced butternut squash. Season with salt and pepper.
  6. Increase heat to medium, cover, and let it simmer for 15-25 minutes until squash is fork-tender.
  7. Once squash is tender, add gnocchi and chopped kale, cooking for about 2 minutes until gnocchi floats.
  8. Reduce heat, stir in 1 cup of half-and-half along with the reserved sausage, warming gently for 1 minute.
  9. Ladle soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 15000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For maximum flavor, use fresh ingredients and adjust seasoning frequently. Store leftovers properly for best results.

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