Table of Contents
I grew up in my grandmother’s kitchen, where steamy bowls of soup brought our family together. Today, I’m sharing a quick spin on that nostalgia with my **Butternut Squash Gnocchi Soup**. In just six steps, you’ll sauté plant-based sausage, build layers of flavor with onions, garlic, and sun-dried tomatoes, then simmer tender butternut squash in rich vegetable broth. Stir in potato gnocchi, kale, and half-and-half before topping each bowl with freshly grated Parmesan. This heartwarming soup feels like autumn in a bowl and comes together in under an hour—perfect for cozy weeknight dinners or healthy winter meal ideas.
Introduction
When crisp air arrives, I crave a bowl of creamy goodness that warms both belly and heart. That’s why I created this **Butternut Squash Gnocchi Soup**, blending tender squash cubes with fluffy potato gnocchi and leafy kale. Moreover, it doubles as a delicious **Winter Meal Ideas Healthy** option for busy families. You’ll notice nods to a classic **Butternut Squash Chowder**, yet this recipe stands out by adding plant-based sausage and sun-dried tomatoes for an extra savory punch. Whether you call it **Butternut Gnocchi Soup** or **Butternut Squash Soup With Gnocchi**, it shines as one of my favorite **Soup Recipes Autumn** enthusiasts will adore.
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
Tried this recipe?
Let us know how it was!Besides its comforting taste, this soup is versatile. You can swap kale for spinach, or use gluten-free gnocchi to suit dietary needs. In addition, it makes for a great batch-cooking recipe that reheats beautifully. As you read on, I’ll share my personal memories and step-by-step instructions so you can recreate this soul-nourishing dish with confidence. Let’s dive into the story behind this recipe and discover why it deserves a spot in your menu of **Fall And Winter Soups And Stews**.
The Story & Inspiration Behind Butternut Squash Gnocchi Soup
A Personal Memory
When I was eight, my grandmother handed me a wooden spoon and said, “Stir the soup, dear.” The kitchen felt like magic as onions sizzled in her Dutch oven. Later, she ladled a chunky squash chowder into my bowl and winked. That moment ignited my love for **soup recipes with gnocchi** and roasted vegetables. Years later, I still remember the way the sweet squash contrasted the salty broth. Therefore, I set out to create a modern twist: **Butternut Squash And Gnocchi** unite in a creamy, plant-powered soup that honors my past while embracing today’s healthy spins.
Now as a mom, I invite my little helpers to tear kale leaves or sprinkle cheese. We giggle when the gnocchi start dancing on the surface, floating to signal they’re ready. Meanwhile, the air fills with garlic and rosemary. Those shared moments remind me that cooking is more than meals—it’s about family. This recipe carries my grandmother’s legacy forward and helps me build new traditions with my children.
Why This Recipe Matters
This **Butternut Gnocchi Soup** matters because it bridges nostalgia with nutrition. It delivers fiber, vitamins A and C, and plant-based protein from the “sausage.” Additionally, the half-and-half lends just the right creaminess without overwhelming the flavors. Many people shy away from winter stews, fearing long prep times or heavy forksful. However, this one takes under an hour from start to finish, making it ideal for busy weeknights or meal prep.
Furthermore, it adapts easily. You can replace kale with Swiss chard, swap gnocchi for rice, or even turn it into a vegan **Butternut Squash Soup With Gnocchi** by using dairy-free cream. As a result, it fits many lifestyles: keto, vegetarian, or flexitarian. In essence, this recipe celebrates fall’s bounty, invites creativity, and transforms simple ingredients into a memorable feast.
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, diced | 2½ cups |
| Salt & pepper | To taste |
| Potato gnocchi | 1 pound |
| Half-and-half | 1½ cups |
| Kale, chopped | 4 cups |
| Parmesan cheese, freshly grated | For garnish |
Step-by-Step Instructions for Butternut Squash Gnocchi Soup
- Sauté the Sausage: Heat olive oil in a large pot over medium-low heat. Add crumbled plant-based sausage. Cook, stirring occasionally, until golden brown, about 10–15 minutes. Transfer to a bowl and cover to keep warm.
- Sauté Vegetables: In the same pot, add the chopped onion. Sauté until translucent, about 5 minutes. Then stir in garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Cook until fragrant, roughly 1 minute.
- Cook the Squash: Pour in vegetable broth and add diced butternut squash. Season with salt and pepper. Scrape brown bits from the pot bottom. Bring to a simmer, cover, and cook until squash is fork-tender, about 15–25 minutes.
- Add Gnocchi & Kale: Remove the lid, then stir in potato gnocchi and chopped kale. Cook until gnocchi float, about 2 minutes.
- Incorporate Cream & Sausage: Lower heat and pour in half-and-half. Return sausage to the pot. Stir gently and taste, adjusting salt and pepper. Simmer for 1–2 minutes to marry flavors.
- Serve & Enjoy: Ladle into bowls and sprinkle with Parmesan cheese. Note that gnocchi will thicken the soup upon standing; simply add extra broth when reheating.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
If you’re looking for a lighter twist, substitute half-and-half with coconut milk. For a vegan version, use soy-based “cream” and omit the Parmesan. To lower carbs, swap potato gnocchi for cauliflower gnocchi or cooked lentils. Alternatively, switch kale for spinach for a milder green. You can also replace plant-based sausage with cooked bacon or Italian sausage for extra richness.
Furthermore, feel free to experiment with spices: add a pinch of smoked paprika for a smoky layer, or stir in red pepper flakes for heat. If you prefer a smoother texture reminiscent of **Butternut Squash Chowder**, puree half the squash with some broth before adding back the gnocchi and kale.
Serving Suggestions
Serve this **Butternut Squash Soup With Gnocchi** alongside crusty sourdough bread or cheesy garlic toast. Garnish with fresh basil or chopped parsley for a pop of color. For meal prep, cool completely and store in airtight containers for up to four days. Reheat over low heat, adding broth if needed. This soup freezes well: transfer to freezer-safe bags and thaw overnight in the fridge before reheating.
For a heartier entrée, top each bowl with roasted chickpeas or diced grilled chicken. In addition, pair it with a crisp salad tossed in lemon vinaigrette to balance the creamy richness. No matter how you serve it, this cozy soup will shine as one of your favorite **Fall And Winter Soups And Stews**.
Health Benefits of Butternut Squash Gnocchi Soup
This **Butternut Squash Gnocchi Soup** offers a balanced mix of macronutrients and micronutrients. Butternut squash delivers vitamins A and C, promoting healthy vision and immune support. Meanwhile, kale contributes vitamin K, calcium, and antioxidants that fight inflammation. The plant-based sausage adds protein while keeping saturated fat lower than traditional versions. Additionally, the fiber from vegetables and gnocchi supports digestion and helps maintain steady energy levels.
Moreover, the soup’s creamy texture comes from half-and-half, which you can lighten by using milk or a dairy-free alternative. This flexibility makes it suitable for those seeking a moderate approach to healthy eating. If you follow a low-carb or keto lifestyle, you can easily swap gnocchi for cauliflower rice, preserving the soup’s comforting essence. As a result, you get all the cozy comfort without derailing your nutrition goals.
Finally, this recipe supports a balanced diet by incorporating bright vegetables, lean protein, and heart-healthy fats. It counts as a complete meal when paired with whole-grain bread or a side salad. Therefore, it stands out among **Winter Meal Ideas Healthy** families will love for both taste and wellness benefits.
Conclusion
My **Butternut Squash Gnocchi Soup** combines the best of fall flavors with nourishing ingredients. With each spoonful, you’ll enjoy creamy broth, tender squash, and the delightful bite of gnocchi. Moreover, this recipe offers flexibility for vegan, low-carb, or hearty meat-lover variations. Whether you’re cooking for family gatherings or meal-prepping for busy weeks, this soup delivers warmth, comfort, and wellness. I hope it becomes a staple in your rotation alongside other beloved **Soup Recipes Autumn** and **Gnocchi And Butternut Squash Recipes**. Let’s continue to celebrate every season’s bounty by cooking together—one delicious bowl at a time.
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FAQs About Butternut Squash Gnocchi Soup
Can I make this soup vegan?
Yes. Use dairy-free half-and-half or coconut milk and skip the Parmesan. Choose a vegan sausage or omit it entirely. You’ll still enjoy rich, creamy flavors.
How do I reheat leftovers?
Gently warm in a saucepan over low heat, adding extra broth if the soup becomes too thick. Stir occasionally until heated through.
Can I freeze this soup?
Absolutely. Let it cool, then transfer to freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.
What’s the best gnocchi substitution?
Cauliflower gnocchi works well for a lower-carb option. You can also use cooked chickpeas or ditalini pasta to keep the texture hearty and satisfying.