Ingredients
Scale
- 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