1. Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works perfectly in this Butternut Squash Gnocchi Soup. In fact, it’s a convenient option that saves time without sacrificing flavor or texture. Just add the gnocchi directly into the soup and cook until it floats to the top.

2. Is this Butternut Squash Gnocchi Soup vegan?

This recipe can easily be made vegan by swapping out a few ingredients. Use a plant-based sausage (or tempeh/mushrooms for a whole-food alternative), replace half-and-half with coconut milk or cashew cream, and omit the Parmesan cheese or use a dairy-free alternative.

3. Can I store Butternut Squash Gnocchi Soup for later?

Yes, you can store leftovers of this soup in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add extra broth to adjust the consistency, as the gnocchi will continue to absorb the liquid.

4. Can I make this soup ahead of time?

Yes, you can make Butternut Squash Gnocchi Soup ahead of time. In fact, the flavors will meld together beautifully if allowed to sit in the fridge for a day. Simply store in an airtight container and reheat on the stovetop when ready to serve

Butternut Squash Gnocchi Soup: Cozy & Creamy Comfort Food

Name: Butternut Squash Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 to 3 tablespoons olive oil; 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); 2 1/2 cups butternut squash, cut into bite-sized pieces (fresh or frozen); Salt and pepper to taste; 1 pound potato gnocchi (from the pasta section); 1 1/2 cups half-and-half; 4 cups kale, chopped; Freshly grated Parmesan cheese (optional, for garnish)

Description

Butternut Squash Gnocchi Soup is a creamy, flavorful, and comforting dish perfect for cold weather. It combines tender butternut squash, soft gnocchi, and plant-based sausage in a savory vegetable broth. A hearty and satisfying meal with a touch of Parmesan cheese to elevate the flavors.

Ingredients

Scale

2 to 3 tablespoons olive oil
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)
2 1/2 cups butternut squash, cut into bite-sized pieces (fresh or frozen)
Salt and pepper to taste
1 pound potato gnocchi (from the pasta section)
1 1/2 cups half-and-half
4 cups kale, chopped
Freshly grated Parmesan cheese (optional, for garnish)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the plant-based sausage and sauté until golden brown, about 10 to 15 minutes. Transfer the sausage to a bowl and set aside.
In the same pot, add chopped onion and a small drizzle of olive oil. Sauté for about 5 minutes until translucent. Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme, cooking for another minute until fragrant.
Pour in the vegetable broth and add the butternut squash. Season with salt and pepper. Bring to a simmer, cover, and cook until the squash is fork-tender, about 15 to 25 minutes.
Once the squash is tender, remove the lid and add the gnocchi and kale. Cook for 2 minutes, or until the gnocchi begins to float to the top.
Reduce heat to low, stir in the half-and-half and browned sausage. Taste for seasoning, adding more salt and pepper if necessary. Let the soup simmer for another minute.
Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Serve hot and enjoy!

Notes

The gnocchi will continue to absorb the broth as it sits. If the soup becomes too thick, add extra vegetable broth to adjust the consistency.
For a dairy-free version, substitute half-and-half with coconut milk or cashew cream.
If you’re using frozen butternut squash, reduce the cooking time slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth if necessary.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300 kcal
Sugar: 10 g
Sodium: 900 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 20 mg