Looking for the ultimate comfort food that’s both hearty and nourishing? This butternut squash gnocchi soup is your new go-to for crisp autumn nights or anytime you crave something rich, creamy, and veggie-loaded. With a silky squash base, pillowy gnocchi, savory plant-based sausage, and vibrant kale, it’s a satisfying one-pot meal the whole family will love. Best of all, it’s flexible — perfect for vegetarians, with easy swaps for vegan or gluten-free options.
Table of Contents
Why You’ll Love This Butternut Squash Gnocchi Soup
This soup is more than just cozy — it’s a bowl of seasonal magic. The combination of butternut squash and gnocchi creates a creamy, filling texture that feels indulgent without being too heavy. The plant-based sausage adds a satisfying bite and depth of flavor, while sun-dried tomatoes and herbs infuse each spoonful with savory complexity. Whether you’re cooking for picky eaters, planning meal prep, or serving guests, butternut squash gnocchi soup is always a win.
What Goes Into This Cozy Bowl
• Olive Oil: Adds richness and helps sauté ingredients evenly
• Plant-Based Sausage: Brings umami and a meaty texture, perfect for vegetarians
• Yellow Onion: Gives the base a sweet, aromatic depth
• Garlic: Essential for boosting savory flavor
• Sun-Dried Tomatoes: Provide tanginess and an umami punch
• Garlic Powder, Rosemary, Thyme: Layered herbs create an earthy flavor profile
• Vegetable Broth: Forms the flavorful base of the soup
• Butternut Squash: Offers natural sweetness, creamy body, and a vitamin-rich foundation
• Salt and Pepper: Balances and enhances the flavor
• Potato Gnocchi: Adds heartiness and satisfying chew
• Half-and-Half: Gives the soup a rich, velvety finish
• Kale: Adds color, texture, and a nutritional boost
• Parmesan Cheese: Optional, but adds a nutty, salty kick to each bowl
Smart Swaps If You’re Missing Ingredients
• Swap Sausage: Use diced mushrooms or crumbled tempeh for a whole-food vegetarian alternative. These bring texture and umami without processed ingredients.
• Replace Squash: Sweet potatoes or pumpkin can mimic the color and sweetness of butternut squash. Just note that sweet potatoes may need slightly longer to soften.
• Dairy-Free Option: Use full-fat coconut milk or a homemade cashew cream instead of half-and-half for a rich, plant-based twist. Coconut milk adds a subtle tropical note, while cashew cream keeps things neutral.
• Skip the Parmesan: Use nutritional yeast or a vegan parmesan substitute for dairy-free topping options.
How to Make Butternut Squash Gnocchi Soup — Step by Step
- Sauté the Sausage
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-low. Add crumbled plant-based sausage and cook until browned and slightly crispy, about 10–15 minutes. Remove from the pot and set aside. - Build the Flavor Base
In the same pot, add chopped onion with a splash more olive oil if needed. Cook until soft and translucent, around 5 minutes. Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Stir and sauté for another minute until fragrant. - Simmer the Squash
Pour in the vegetable broth and add butternut squash. Season with salt and pepper. Scrape up any flavorful browned bits from the bottom. Cover and simmer over medium-high heat for 15–25 minutes, until squash is fork-tender. (Fresh squash may take longer than frozen.) - Add Gnocchi and Kale
Once the squash is soft, remove the lid and stir in the gnocchi and kale. Simmer gently until gnocchi floats to the top — a sign they’re perfectly cooked. This usually takes just 2 minutes. - Finish with Cream and Sausage
Lower the heat. Stir in the half-and-half and return the browned sausage to the pot. Let it all warm through for another 1–2 minutes, giving flavors time to meld. Taste and adjust seasoning as needed. - Serve Hot
Ladle into bowls and top with grated parmesan if desired. Serve immediately while hot and creamy. Leftovers may thicken as the gnocchi continues to absorb liquid — simply add extra broth when reheating.
Expert Tips for the Best Butternut Squash Gnocchi Soup
- Sauté your sausage well: A nice browning brings major flavor to the final dish.
- Use fresh herbs if you have them: Especially rosemary or thyme — they brighten the soup beautifully.
- Avoid overcooking gnocchi: Once it floats, it’s done. Overcooking leads to mushiness.
- Make it ahead: This soup reheats well, but you may want to cook gnocchi fresh if storing separately.
- Storage tip: Store in an airtight container for up to 4 days. Add broth or water to thin when reheating.
What to Serve with Butternut Squash Gnocchi Soup
Pair this soup with a fresh green salad or crusty sourdough bread for a complete meal.
For extra protein, serve alongside grilled tofu or roasted chickpeas.
To elevate the flavor, drizzle with truffle oil or top with crispy sage leaves.
Looking to make it spicier? A pinch of red pepper flakes stirred in during the final simmer does the trick.
For a gluten-free version, simply swap in gluten-free gnocchi.
Seasonal Twist and Health Highlights
Perfect for autumn and winter, butternut squash gnocchi soup showcases seasonal produce while delivering cozy vibes. Butternut squash is rich in beta-carotene, which supports immune health, and kale brings a dose of antioxidants and fiber. Combined with plant-based sausage and hearty gnocchi, this is a meal that comforts and nourishes in equal measure.
Whether you’re meal prepping, feeding a family, or just treating yourself to something soul-soothing, this butternut squash gnocchi soup deserves a spot on your fall recipe roster.
Wrapping Up: A Hug in a Bowl
This butternut squash gnocchi soup is everything you want in a fall or winter recipe — hearty, flavorful, and adaptable to nearly any dietary preference. Whether you’re making a quick weeknight dinner, prepping meals ahead, or impressing friends with a cozy weekend dish, this soup offers warmth, nutrition, and incredible taste in every spoonful. Its velvety broth, vibrant veggies, and pillowy gnocchi will have everyone asking for seconds.
Comforting, customizable, and rich in flavor — this is one of those recipes you’ll come back to all season long.
FAQ About Butternut Squash Gnocchi Soup
Can I make butternut squash gnocchi soup ahead of time?
Absolutely. This soup stores well in the fridge for up to 4 days. For best results, store the gnocchi separately to avoid it soaking up too much broth. Reheat gently on the stove, adding more broth or water to restore the creamy consistency.
Is butternut squash gnocchi soup suitable for vegans?
Yes! To make it fully vegan, replace the half-and-half with full-fat coconut milk or cashew cream, and skip the parmesan or use a dairy-free alternative. Also, ensure your gnocchi is egg-free — many brands offer vegan-friendly options.
Can I freeze this soup?
You can freeze the soup without the gnocchi for up to 2 months. Gnocchi tends to get mushy when thawed, so it’s best to add freshly cooked gnocchi after reheating the base. Let the soup cool fully before freezing in airtight containers.
More Relevant Recipes
Print
Butternut Squash Gnocchi Soup
- Total Time: 40-60 minutes
- Yield: 4–6 servings 1x
Description
A warm, comforting, and creamy butternut squash gnocchi soup made with plant-based sausage, fresh vegetables, and a hint of herbs. Perfect for chilly days and easy to customize with dietary substitutions.
Ingredients
- 2 to 3 tablespoons olive oil (add more if necessary)
- 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
- 2 1/2 cups butternut squash (bite-sized pieces, fresh or frozen)
- Salt and pepper (to taste)
- 1 pound potato gnocchi
- 1 1/2 cups half-and-half
- 4 cups kale (chopped)
- Freshly grated Parmesan cheese (optional)
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 10–15 minutes. Transfer to a bowl and keep warm.
- In the same pot, add chopped onion and a drizzle more olive oil if needed. Sauté until translucent, about 5 minutes. Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Cook until fragrant, about 1 minute.
- Pour in the vegetable broth and add the butternut squash. Season with salt and pepper. Scrape up any brown bits from the bottom of the pot. Cover and simmer over medium to medium-high heat until the squash is fork-tender, 15–25 minutes.
- Remove the lid and add gnocchi and kale. Cook until gnocchi floats, about 2 minutes.
- Reduce heat to low. Stir in the half-and-half and browned sausage. Simmer gently for 1–2 minutes until heated through. Adjust seasoning if needed.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- Use sweet potatoes or pumpkin as alternatives to butternut squash.
- Coconut milk or cashew cream can replace half-and-half for a dairy-free version.
- Mushrooms or tempeh can substitute the plant-based sausage for a whole-food option.
- The soup will thicken over time; add more broth when reheating if necessary.
- Prep Time: 10-15 minutes
- Cook Time: 30-45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (estimated 1/6 of recipe)
- Calories: 200-230
- Sugar: 5-7 g
- Sodium: 600-800 mg
- Fat: 10-12 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 6-8 g
- Trans Fat: 0 g
- Carbohydrates: 25-27 g
- Fiber: 3-4 g
- Protein: 6-8 g
- Cholesterol: 5-10 mg
