There’s something about a big pot of butternut squash gnocchi soup simmering on the stove that just feels like a warm hug in a bowl. This recipe became a fast favorite in our house after one especially chaotic fall evening—I needed something hearty, quick, and packed with veggies to please both my kids and my exhausted post-work self. The creamy squash, pillowy gnocchi, and that sneaky handful of kale (shh, they don’t even notice) make it a triple win. What I love most? It’s all done in one pot in about 40 minutes, and the leftovers taste even better the next day—if there are any left, that is. Trust me, once you try this cozy, veggie-loaded magic, it’ll earn a permanent spot in your rotation too.
Table of Contents
Table of Contents
Why You’ll Love This Butternut Squash Gnocchi Soup
Listen, I don’t just make this soup on repeat because it’s easy (though that’s a huge bonus). Here’s why it’s become my family’s ultimate comfort food—and why you’ll be obsessed too:
- Creamy without the guilt: That velvety texture? It’s all thanks to the butternut squash blending beautifully with just enough half-and-half to feel indulgent. The kids think it’s “fancy restaurant soup,” and I don’t correct them.
- One-pot wonder: From sautéing to simmering, everything happens in one Dutch oven—meaning less cleanup and more time to actually enjoy dinner. (Praise hands for no sink full of dishes!)
- Sneaky-nutritious: Between the squash’s vitamin A boost and the kale’s iron punch, this butternut squash gnocchi soup is basically a multivitamin in bowl form. I call that a parenting win.
- Leftover magic: The flavors deepen overnight, making lunch the next day taste even better. Pro tip: Keep extra gnocchi on hand to refresh the texture when reheating.
Honestly? The hardest part is not eating the entire pot in one sitting. You’ve been warned.
Ingredients for Butternut Squash Gnocchi Soup
Here’s what you’ll need to make this cozy, veggie-packed miracle happen. I’ve made this soup so many times I could probably recite the list in my sleep – but don’t worry, I’ll walk you through every detail!
- 2 tbsp olive oil – For sautéing all those delicious flavors
- 1 medium yellow onion, diced – The flavor foundation
- 3 cloves garlic, minced – Because can you even call it soup without garlic?
- 1 cup plant-based sausage (or any sausage you prefer) – Adds that hearty bite
- 2 1/2 cups butternut squash, cubed (fresh or frozen both work!) – The star of the show
- 1/4 tsp dried rosemary + 1/4 tsp dried thyme – The cozy herb duo
- 1/2 tsp garlic powder – For extra depth
- Salt and pepper to taste – The essential seasonings
- 6 cups vegetable broth – Better Than Bouillon is my secret weapon
- 1 lb potato gnocchi – Those little pillows of joy
- 4 cups kale, stems removed and roughly chopped – Sneaky greens for the win
- 2 tbsp sun-dried tomatoes in oil, chopped – The umami burst
- 1 1/2 cups half-and-half – For that creamy dreaminess
- Parmesan cheese for garnish – Because cheese makes everything better
Key Ingredient Notes
Butternut Squash: Frozen cubes are my go-to when I’m short on time (no peeling or chopping!), but fresh squash works beautifully too. Just be sure to cut it into small, even pieces so it cooks through quickly.
Plant-based sausage: I love the flavor and texture it adds, but regular Italian sausage works great too. For a completely veggie version, you could even skip it and add extra sun-dried tomatoes or white beans instead.
Half-and-half: This gives the soup its luxurious texture, but if you want to lighten it up or make it dairy-free, coconut milk is a fantastic substitute. Just make sure to use the full-fat kind from a can.
How to Make Butternut Squash Gnocchi Soup
Okay, let’s get cooking! This soup comes together in three simple stages – sauté, simmer, and stir. I promise it’s easier than it looks, and the smell alone will have everyone hovering around the kitchen.
Sautéing the Base
Heat your olive oil in a large Dutch oven or pot over medium heat. Toss in those diced onions and give them a good stir – you want them softened but not browned, about 3-4 minutes. When they start looking translucent, add the minced garlic and cook for just 30 seconds until fragrant (watch closely – burnt garlic is tragic!). Crumble in your plant-based sausage and cook until it’s nicely browned, breaking it up with your spoon as you go. This whole step should take about 5-7 minutes total.
Building Flavor
Now for the good stuff! Stir in your butternut squash cubes, rosemary, thyme, garlic powder, and a good pinch of salt and pepper. Let everything get friendly for about 5 minutes – you’ll start smelling those herbs working their magic. Pour in the vegetable broth, bring it to a lively bubble, then reduce the heat to a gentle simmer. Let it cook uncovered for about 15 minutes, or until the squash is fork-tender (test a piece – it should mash easily).
Finishing Touches
Time for the grand finale! Drop in your gnocchi and kale, stirring gently. The gnocchi will float to the top when they’re done – about 3-4 minutes. Reduce the heat to low before adding the half-and-half and sun-dried tomatoes (this prevents curdling – trust me, I learned this the hard way!). Give it one last stir, let it warm through for 2 minutes, and you’re done! Ladle into bowls and shower with Parmesan. Pro tip: The soup thickens as it sits, so add a splash of broth when reheating leftovers.
Tips for Perfect Butternut Squash Gnocchi Soup
After making this soup more times than I can count (and learning from all my little mistakes), here are my best tricks to get it just right every single time:
- Watch those gnocchi like a hawk: They cook fast – usually in just 3-4 minutes. Once they float to the top, they’re done! Letting them go too long turns them mushy. If you’re not serving immediately, consider cooking them separately and adding to bowls.
- Broth too thin or thick? Easy fixes! For thicker soup, mash some of the cooked squash against the pot with your spoon. Too thick? Add broth or water in 1/4 cup increments until it’s just right.
- Parmesan isn’t optional: That salty, nutty sprinkle at the end? It makes all the difference. Use a microplane for fluffy wisps that melt into the soup. My kids love doing this part themselves (and usually add enough to make a cheesy blanket on top).
- Sneaky time-saver: Chop everything while the onions soften! The squash simmers long enough for you to prep kale and gnocchi. Multitasking is the busy cook’s best friend.
Oh, and one bonus tip from my last kitchen disaster – if you accidentally let the half-and-half boil? Just blend in a spoonful of cornstarch slurry to smooth it out. We won’t tell anyone!
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Creamy Butternut Squash Gnocchi Soup in Just 40 Minutes
A creamy and comforting soup featuring butternut squash, gnocchi, and kale, perfect for a cozy family meal.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup Plant-based sausage
- 2 1/2 cups Butternut squash, fresh or frozen
- 3 cloves Garlic
- 1/2 tsp Garlic powder
- 4 cups Kale
- 1/4 tsp Rosemary, dried
- 1/4 tsp Thyme, dried
- 1 Yellow onion, medium
- 6 cups Vegetable broth
- 1 lb Potato gnocchi
- Salt and pepper to taste
- 2 tbsp Olive oil
- 2 tbsp Sun-dried tomatoes in oil
- 1 1/2 cups Half-and-half
- Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add plant-based sausage, breaking it up with a spoon, and cook until browned.
- Stir in butternut squash, rosemary, thyme, garlic powder, salt, and pepper. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender.
- Add gnocchi and kale, cooking until gnocchi floats to the top and kale wilts.
- Stir in half-and-half and sun-dried tomatoes. Simmer for 5 more minutes.
- Serve hot, garnished with Parmesan cheese.
Notes
- Use fresh or frozen butternut squash for convenience.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Storing and Reheating
Here’s the beautiful thing about this butternut squash gnocchi soup – it practically gets better overnight as the flavors cozy up together. But you’ll want to treat those leftovers right to keep everything tasting fresh. My golden rule? Cool completely before storing – I usually leave the pot on the stove with the lid cracked for about 30 minutes before transferring.
Pop it in an airtight container (I’m obsessed with these glass ones with locking lids) and it’ll keep happily in the fridge for up to 3 days. The gnocchi might soak up some broth, so don’t panic if it looks thicker – that’s normal!
When reheating, gentle stovetop warming is key. Dump the soup into a saucepan over low heat, stirring occasionally and adding splashes of broth or water as needed to loosen it up. Microwaving tends to make the gnocchi rubbery (learned that the hard way during a rushed lunch break). If you absolutely must microwave, do it in 30-second bursts and stir between each one.
One last pro tip? Store any extra gnocchi separately if you think you’ll have leftovers – just cook fresh ones when reheating. It keeps the texture perfect every time!
For another creamy soup that brings warm, cozy vibes to the dinner table, try this Creamy Loaded Potato Soup with rich flavors and hearty texture.
Butternut Squash Gnocchi Soup Variations
One of my favorite things about this recipe is how easily it adapts to what’s in your fridge or pantry. I’ve made dozens of versions over the years – sometimes out of necessity (“Oops, forgot kale!”), sometimes just for fun. Here are my favorite twists that still keep that cozy soul-warming vibe:
Love fall soups with a sweet twist? You’ll also enjoy the luscious blend of vegetables in this Creamy Butternut Squash Sweet Potato Soup.
Veggie Swaps That Work Wonders
Sweet potato for butternut squash: Ran out of squash? No problem! Peeled and cubed sweet potatoes make an amazing substitute – they cook in about the same time and give that same creamy texture. My kids actually prefer this version because it’s slightly sweeter.
Spinach instead of kale: When I’m feeling lazy (or when kale looks sad at the store), I grab a bag of baby spinach. It wilts faster, so just stir it in with the gnocchi at the end. Frozen spinach works too – just squeeze out excess water first.
Mushroom magic: For extra umami, sauté sliced cremini mushrooms with the onions. They make the soup feel extra meaty – great for when I skip the sausage.
Protein Power-Ups
White beans: My go-to for vegetarian protein. A can of drained cannellini or great northern beans adds creaminess when mashed slightly with your spoon. Adds about 6g protein per serving too!
Chicken sausage: When I want something different than plant-based sausage, I use sliced precooked chicken sausage (the Italian-seasoned kind is perfect). Brown it with the onions for extra flavor.
Shredded chicken: For a leftover makeover, stir in 2 cups of shredded rotisserie chicken when adding the gnocchi. It makes the soup heartier for chilly nights.
Creamy Alternatives
Coconut milk: My dairy-free friends swear by this swap. Use full-fat canned coconut milk instead of half-and-half – it gives the same lush texture with a subtle tropical note.
Cream cheese: For ultra-rich soup, whisk in 4 oz softened cream cheese with the broth until smooth. It’s like butternut squash gnocchi soup meets baked potato soup – dangerously good.
The beauty? All these variations still give you that comforting, spoon-coating goodness that makes this soup special. My advice? Make the original first, then start playing – your perfect version is waiting to be discovered!
Nutritional Information
Now, I’m no nutritionist (just a mom who loves good food), but here’s the scoop on what’s in each comforting bowl of this butternut squash gnocchi soup. Keep in mind – these numbers can swing depending on your exact ingredients (like whether you use full-fat coconut milk or heavy cream instead of half-and-half). But generally, here’s what you’re looking at per serving:
- Calories: About 350 (perfect for a satisfying meal!)
- Fat: 15g (mostly the good-for-you kind from olive oil and dairy)
- Carbs: 45g (hello, gnocchi and squash – worth every bite)
- Fiber: 6g (thanks to all those veggies doing the heavy lifting)
- Protein: 12g (between the sausage and gnocchi, it’s surprisingly filling)
Now, here’s my two cents – while the numbers are nice to know, what really matters is that this soup packs in real ingredients that make you feel good. The kale gives you iron, the squash delivers vitamin A, and the olive oil provides healthy fats. Plus, it keeps my kids full longer than most meals – and that’s a win in my book!
Remember, these are estimates – your results might vary slightly based on the specific brands or tweaks you make. But one thing’s for sure: every spoonful is nourishment disguised as pure comfort.
FAQs About Butternut Squash Gnocchi Soup
Can I use dairy-free cream?
Absolutely! Full-fat coconut milk is my favorite swap – it gives that same luxurious texture with a hint of tropical flair. Just shake the can well before using. Cashew cream works too (blend soaked cashews with water until smooth). Whatever you choose, add it at the very end like the half-and-half to prevent curdling.
How to freeze this soup?
Here’s my freezer hack: leave out the gnocchi and half-and-half. Freeze just the squash/sausage/kale base in airtight containers for up to 3 months. When ready to eat, thaw overnight, reheat on the stove, then add fresh gnocchi and cream. Why? Frozen gnocchi turns gummy, and dairy can separate. Learned this the hard way after a sad freezer-burned batch!
Is fresh squash better than frozen?
Honestly? Both work great! Fresh squash has slightly brighter flavor, but frozen is my weeknight hero – no peeling or chopping means dinner’s ready faster. Just be sure to thaw frozen chunks first (I microwave them 2 minutes) so they cook evenly. The texture difference is barely noticeable once everything simmers together.
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