Savory Butternut Squash Gnocchi Soup: Easy and Delicious

The moment that roasted butternut squash hits the oven, everything smells like sweater weather. This savory butternut squash gnocchi soup is rich, creamy, and full of cozy vibeswith pillowy gnocchi and tender squash in every bite. It’s been showing up on dinner tables for a good reason: it feels like a hug in a bowl.

This recipe starts with roasted squash, a little onion and garlic, and pillowy gnocchi that float like tiny clouds. Unlike the heavy cream-based versions, this one keeps things lighter with broth and just a touch of dairystill creamy, just not coma-inducing. It’s quicker than you think and uses mostly pantry basics. Feels like comfort food, but doesn’t weigh you down.

I first started making this soup during fall of 2018, right after we finished renovating our kitchen. My partner came home, took one spoonful, and said, “Tastes like autumn made dinner.” I learned that roasting the squash first deepens the flavor like crazyskip the roasting and it falls a little flat. After years in the test kitchen, it’s become a staple whenever leaves start to fall.

Thomas Baker

Savory Butternut Squash Gnocchi Soup: Easy and Delicious

This savory butternut squash gnocchi soup is a comforting and hearty one pot soup perfect for fall. Packed with tender butternut squash, flavorful plant-based sausage, and pillowy gnocchi, this butternut squash soup delivers creamy goodness with a blend of herbs and kale. Enjoy this savory gnocchi soup as a family friendly meal that’s easy to prepare and full of rich, delicious flavors.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 1300

Ingredients Method Notes

Ingredients

  

• Parmesan cheese (freshly grated for serving)
• 2-3 tbsp olive oil
• 3 garlic cloves (minced)
• salt
• 1 lb potato gnocchi (fresh or frozen)
• 1/4 tsp dried rosemary
• 1 1/2 cups half-and-half (full-fat for richness)
• pepper
• 1 medium yellow onion (finely diced)
• 6-7 cups vegetable broth (low sodium preferred)
• 1-2 cups plant-based sausage (crumbled and browned)
• 1/2 tsp garlic powder
• 2 1/2 cups butternut squash (peeled and 1/2-inch diced)
• 2 tbsp sun-dried tomatoes (chopped, oil-packed)
• 1/4 tsp dried thyme
• 4 cups kale (chopped, stems removed)

Method

 

1. Step 1: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add the plant-based sausage and sauté until golden brown, about 10 to 15 minutes. Transfer sausage to a bowl and cover to keep warm.
2. Step 2: Using the same pot, add the onion and a small drizzle of olive oil if needed. Sauté onion over medium-low heat until translucent, about 5 minutes. Add garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme. Sauté until fragrant, about 1 minute.
3. Step 3: Pour in vegetable broth and add butternut squash. Season with salt and pepper. Scrape brown bits from bottom of pot into broth. Increase heat to medium-high, cover, and simmer until squash is fork tender, about 15 to 25 minutes.
4. Step 4: Remove lid and add gnocchi and kale to pot. Cook until gnocchi floats to the top, about 2 minutes.
5. Step 5: Reduce heat to low and stir in half-and-half and browned sausage. Taste and adjust salt and pepper. Simmer gently for 1 minute to warm through and blend flavors.
6. Step 6: Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Enjoy the hearty, creamy soup. If it thickens upon cooling or reheating, add more broth to adjust consistency.

Notes

• The gnocchi will continue to absorb broth over time; add extra vegetable broth as needed to adjust thickness. For a richer flavor, use full-fat half-and-half. This soup can be made vegan by substituting the half-and-half with a plant-based cream and omitting Parmesan or using a vegan alternative. Store leftovers in an airtight container and reheat gently on the stove.

Why You’ll Love This Savory Butternut Squash Gnocchi Soup

• Cozy and comforting: Imagine a warm hug on a chilly evening! This soup delivers rich autumn flavors with tender butternut squash, pillowy gnocchi, and fragrant herbs.
• Quick and easy: You can have this comforting meal on the table in under an hour, using simple, readily available ingredients from your pantry and local grocery store.
• Satisfyingly balanced: It’s wonderfully creamy and comforting but surprisingly light, thanks to the half-and-half and a generous amount of vegetables.
• Perfect for all skill levels: Even if you’re new to cooking, the steps are straightforward and forgiving, ensuring delicious results every time.

Key Ingredients and Tools You’ll Need

• Potato gnocchi (16 oz package): These pillowy delights are the star carb of the dish! Fresh or refrigerated gnocchi work best and cook directly in the broth.
• Butternut squash (about 3 cups, peeled and diced ½-inch): The star of the show, offering natural sweetness and a creamy texture. Dicing it small helps it cook quickly and evenly.
• Fresh kale (about 4 cups, tough stems removed and roughly chopped): Adds vibrant color, a slight earthy note, and a boost of nutrients. Spinach or Swiss chard can also be used.
• Plant-based sausage (12-14 oz, crumbled): Provides a savory, meaty depth and hearty texture, making the soup wonderfully satisfying. Choose your favorite brand for the best flavor.
• Everyday pantry staples: Don’t forget the essentials: garlic (3-4 cloves, minced), yellow onion (1 medium, diced), vegetable broth (6 cups), and a blend of dried herbs like Italian seasoning or thyme (1 tsp) to build rich layers of flavor.

For tools, grab your trusty heavy-bottomed pot or Dutch oven (a 5-6 quart size is ideal), a sharp knife for prepping veggies, and a sturdy stirring spoon. That’s it – no fancy gadgets needed!

Step-by-Step: How to Make Savory Butternut Squash Gnocchi Soup

1. Brown the plant-based sausage: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the crumbled plant-based sausage and cook, breaking it up with a spoon, until deeply browned and slightly crispy, about 8-10 minutes. Scoop out the cooked sausage with a slotted spoon and set it aside, leaving any rendered oil in the pot. This will be added back in at the end.
2. Sauté the aromatics: Reduce heat to medium. Add the diced yellow onion to the pot, adding another splash of olive oil if needed. Cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, dried herbs (like Italian seasoning or thyme), and finely chopped sun-dried tomatoes (if using) and cook for another minute until fragrant. Oh, that smell!
3. Simmer the butternut squash: Pour in 6 cups of vegetable broth, scraping up any delicious browned bits from the bottom of the pot with your spoon – this is called deglazing and adds so much flavor! Add the diced butternut squash. Bring the soup to a gentle simmer, then cover and cook for 15-20 minutes, or until the squash is easily pierced with a fork.
4. Cook the gnocchi and kale: Uncover the pot and stir in the potato gnocchi and chopped kale. Continue to simmer gently for just 2-3 minutes, or until the gnocchi float to the surface and the kale has wilted into the soup. Be careful not to overcook the gnocchi, or they can become mushy!
5. Finish with cream and sausage: Remove the pot from the heat. Stir in ½ cup of half-and-half (or your dairy-free alternative) and the reserved browned plant-based sausage. Taste the soup and season generously with salt and freshly ground black pepper to your liking. Allow it to warm through for 1-2 minutes, then serve immediately. The flavors will be wonderfully melded.

Cooking Timing at a Glimpse

Tips and Tweaks to Make It Your Own

• Swap the greens: No kale? Spinach or Swiss chard works perfectly, just add it at the same step as the gnocchi.
• Make it dairy-free: Use full-fat canned coconut milk or oat cream instead of half-and-half for a rich, plant-based version.
• Spice it up: For a warming kick, add a generous pinch of red pepper flakes when you’re sautéing the aromatics. Adjust to your heat preference!
• More protein: For an extra boost, consider adding a can of drained and rinsed chickpeas along with the kale, or simply increase the amount of plant-based sausage.

Serving and Storage Tips

Serving: This soup is fantastic on its own! For an extra layer of flavor and texture, sprinkle with freshly grated Parmesan cheese (or a dairy-free alternative) just before serving. A handful of fresh parsley or some crunchy croutons also make wonderful toppings. Serve alongside some crusty bread for dipping or a light side salad for a complete and satisfying fall dinner.

Storage: Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding extra broth if needed to thin it out and restore its creamy consistency.

Storage Quick Reference

Expert Insight: The Appeal of Savory Butternut Squash Gnocchi Soup

Chef and food scientist Maria Thompson explains, “In savory butternut squash gnocchi soup, the natural sweetness of the squash balances perfectly with the soft texture of gnocchi, creating a comforting yet sophisticated dish. This soup’s richness is enhanced by layering flavors with herbs and aromatics, making it both nourishing and deeply satisfying.”

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The Journey to Perfecting Savory Butternut Squash Gnocchi Soup

It took several attempts to get this savory butternut squash gnocchi soup just rightearly versions were either too watery or lacked that cozy, rich flavor. Every simmer and stir brought me closer to the comforting balance I wanted, and now this recipe carries the warmth of all those afternoons in the kitchen, perfected through experience, to your table.

FAQs ( Savory Butternut Squash Gnocchi Soup )

Conclusion

This savory butternut squash gnocchi soup truly delivers: a velvety, comforting bowl with a perfect harmony of sweet squash and tender gnocchi, all whipped up in under an hour with minimal effort. Every spoonful feels like a warm, inviting embrace, making your kitchen the coziest spot in the house.

Feel free to swap kale for spinach or add a sprinkle of red pepper flakes for a gentle kick. Leftovers keep well in the fridge for up to four days, and reheating is a breezejust remember to stir in a splash of broth to keep that silky texture. A little tip from a kitchen friend: roasting your squash first really wakes up the flavor!

So, did this recipe bring back any comforting memories of fall dinners past? I’d love to see your versions or any family twists you addshare your photos and stories! Pass this soup along to loved ones, and make room for those cozy moments that make homemade dishes so special.