Creamy Butternut Squash and Gnocchi Soup
This Creamy Butternut Squash and Gnocchi Soup was inspired by my ever so popular Vegetarian Zuppa Toscana. If you love that one…then you will surely love this one as well.
Instead of potatoes, I lean on butternut squash, which is still very to easy to find this time of year. And the other usual suspects are present in this soup. Plant-based sausage, which you could easily opt for a can of rinsed white beans, if plant-based sausage is not your thing. Additionally, I use kale here, but you could use spinach, mustard greens, swiss chard, or even heartier greens like collards greens. Just add heartier greens in earlier so that they can cook through fully.
Lastly, I love the addition of gnocchi with this soup. It gives a fall-ish dumpling type of vibe…but so much easier than having to make homemade dumplings.
This is great served with some fresh bread, if you have some, for dipping. And a little parmesan cheese on top, if you’re feeling fancy. Now, this soup comes together rather easily. So, I did a short reel on Instagram on how it’s prepared. So, if you’d like to take a look, click here. Enjoy!
If you enjoy my Creamy Butternut Squash and Gnocchi Soup, then you may also want to try my Vegetarian Zuppa Toscana.
Get the Recipe: Creamy Butternut Squash and Gnocchi Soup
Ingredients
- 2 to 3 tablespoons olive oil, plus more if needed
- 1 to 2 cups ground plant-based sausage, such as Lightlife, Impossible, Beyond
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons sun-dried tomatoes, in oil, roughly chopped
- ½ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 6 to 7 cups vegetable broth, start with 6 cups if using frozen squash and 7 cups for fresh squash, then add more broth as needed
- 2 ½ cups butternut squash, fresh or frozen, cut into bite size pieces
- salt and pepper, to taste
- 1 pound potato gnocchi, dried, found on the pasta aisle
- 1 ½ cup half and half
- 4 cups kale, roughly chopped
Optional Toppings
- freshly grated parmesan cheese
Equipment
- 1 Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
- Heat the olive oil in a large pot or Dutch oven, over medium-low heat. Add in the "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes. Once done, transfer the sausage to a bowl and cover.
- Using the same pot (no need to clean it), over medium-low heat, add in the onion (and a small drizzle more of olive oil, if needed) and sauté until translucent, about 5 minutes. Stir in the garlic, sun-dried tomatoes, garlic powder, dried rosemary and thyme, and sauté until fragrant, about 1 minute.
- Stir in the vegetable broth, butternut squash, and season with salt and pepper. Scrap any brown bits that are on the bottom of your pot. Increase the heat to medium to medium-high. Cover the pot and simmer until the squash is fork tender, 15 to 25 minutes depending on whether you are using fresh or frozen squash. (Frozen squash typically takes less time to cook and will absorb less broth. So, you may need to add a little more broth, the longer it takes to cook.)
- Remove the lid and stir in the gnocchi and the kale. Simmer just until the gnocchi begin to float to the top of the broth, about 2 minutes.
- Turn the heat down to low and stir in the half and half and sausage. Taste and add more salt and pepper, if needed. Simmer just for another minute or so to gently warm the half and half and sausage and let the flavors meld.
- Ladle the soup into your favorite bowl. Sprinkle with parmesan cheese, if using and enjoy your life. Keep in mind the gnocchi will absorb some of the broth, so you may need to add more as the soup cools, or when reheating.
Notes
