Description
Enjoy a warm bowl of Butternut Squash Gnocchi Soup, perfect for fall. This savory gnocchi soup is creamy and hearty, making it a family friendly and easy one pot soup. Ideal for any roasted squash soup craving.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot over medium-low heat and sauté plant-based sausage until golden brown then transfer to a bowl.
- Add onion to the pot with a drizzle more olive oil if needed and sauté until translucent.
- Add garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme and sauté until fragrant.
- Pour in vegetable broth and add butternut squash, season with salt and pepper, scrape brown bits from pot and simmer covered until squash is fork tender.
- Remove lid and add gnocchi and kale, cook until gnocchi floats to the top.
- Reduce heat to low and stir in half-and-half and browned sausage, season to taste and simmer gently.
- Serve hot with freshly grated Parmesan cheese.
- Method: Stovetop
Nutrition
- Calories: 1200-1400
- Fat: 60-70 g
- Carbohydrates: 150-160 g
- Protein: 40-50 g