When autumn arrives with its crisp air and shorter days, there’s nothing quite as comforting as a warm, hearty bowl of soup. Our Creamy Butternut Squash Gnocchi Soup is a true embrace in a bowl, marrying the delicate sweetness of butternut squash with tender, pillowy gnocchi and savory Italian sausage. It’s the kind of meal that instantly makes you feel cozy and nourished, perfect for a family dinner or a quiet evening in.
Why This Creamy Butternut Squash Gnocchi Soup is a Must-Try
This isn't just another soup recipe; it's a culinary experience designed for maximum comfort and flavor. The secret lies in the harmonious blend of ingredients: roasted or simmered butternut squash creates a velvety smooth, naturally sweet base, while the potato gnocchi adds a delightful chewiness that distinguishes it from other creamy soups. It's incredibly satisfying, packed with nutrients, and surprisingly simple to prepare, making it an ideal choice for a weeknight meal that feels gourmet. If you're looking for more comforting meals, be sure to check out our Slow Cooker Beef Curry: An Easy, Flavorful & Comforting Recipe.
The Perfect Blend of Sweet & Savory
Butternut squash, a fall favorite, offers a naturally sweet and earthy flavor profile that pairs wonderfully with savory elements like aromatic garlic, onion, and Italian sausage. A hint of sage and thyme elevates the overall experience, giving the soup a rustic, home-cooked feel. This balance makes every spoonful a delight, ensuring there’s never a dull moment for your taste buds.
Gather Your Ingredients
To embark on this delicious journey, you'll need a selection of fresh and pantry staples. The star, of course, is a vibrant butternut squash, which a quality chef's knife will make easy to peel and dice. Alongside this, you’ll need some olive oil, a yellow onion, fresh garlic, and your choice of plant-based or regular Italian sausage for that savory depth. Vegetable broth forms the rich liquid base, while potato gnocchi adds the signature texture. Finish it off with a touch of half-and-half and fresh kale for creaminess and a touch of green goodness.
Step-by-Step: Crafting Your Perfect Bowl of Comfort
Creating this Creamy Butternut Squash Gnocchi Soup is a straightforward process that yields incredibly rewarding results. We'll start by building a flavorful base with the aromatics and sausage, then introduce the squash and broth to simmer until tender. A quick blend creates that signature creamy texture, and finally, the gnocchi and kale are added to cook to perfection. For all the precise measurements and detailed instructions, refer to the full recipe card below. You'll be amazed at how easily you can bring this restaurant-quality dish to your own table!
Tips for Success with Your Butternut Squash Gnocchi Soup
Choosing Your Gnocchi
While fresh potato gnocchi offers a particularly tender bite, pre-packaged shelf-stable or frozen gnocchi work perfectly well and are a fantastic convenience. For more information on this versatile pasta, you can learn more about gnocchi on Wikipedia.
Customizing Flavors
Feel free to adjust the seasonings to your liking. A pinch of red pepper flakes can add a subtle kick, while a sprinkle of fresh rosemary or thyme at the end can brighten the flavors. You can also experiment with other leafy greens such as spinach or Swiss chard in place of kale.
Perfect Pairings
This soup is hearty enough to be a meal on its own, but it also pairs beautifully with a crusty piece of bread for dipping, a light green salad, or a sprinkle of toasted pumpkin seeds for added crunch. For dessert, consider another delightful fall favorite like our Pumpkin Caramel Cheesecake: 10 Essential Tips for a Flawless Fall Dessert.
Conclusion
Our Creamy Butternut Squash Gnocchi Soup is more than just a recipe; it's an invitation to savor the warmth and richness of the fall season. With its comforting texture and deeply satisfying flavors, it's destined to become a staple in your kitchen. Whether you're gathering with loved ones or enjoying a quiet moment, this soup promises a delightful and cozy experience. Happy cooking, and enjoy every spoonful!
FAQs
Can I make this Butternut Squash Gnocchi Soup vegan?
Yes, absolutely! To adapt this recipe for a vegan diet, use a plant-based Italian sausage substitute and ensure your vegetable broth is vegan-certified. Replace the half-and-half with a creamy plant-based alternative such as full-fat coconut milk or cashew cream, and serve without Parmesan cheese or use a dairy-free substitute.
What type of gnocchi is best for this soup?
Standard potato gnocchi works beautifully in this soup, providing a delightful pillowy texture. You can use either fresh or frozen gnocchi; both will cook well directly in the simmering broth. If using frozen, simply add them in the same step as fresh.
How should I store and reheat leftover soup?
Store any leftover Creamy Butternut Squash Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop over low heat. The gnocchi tends to absorb liquid as it sits, so you may need to add a splash more vegetable broth or water to achieve your desired consistency.
Can I add other vegetables to this recipe?
This soup is quite versatile, so feel free to customize it with other vegetables! Spinach or Swiss chard can be excellent additions alongside the kale. You could also include chopped carrots or celery with the onion and garlic for extra flavor and nutrients. Adjust cooking times as needed to ensure all vegetables are tender.
Creamy Butternut Squash Gnocchi Soup
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian (if using plant-based sausage & no Parmesan)
Description
A deeply comforting and creamy soup featuring sweet butternut squash, savory Italian sausage, and tender potato gnocchi, perfect for a cozy meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 pound plant-based Italian sausage, crumbled (or regular Italian sausage)
1 large butternut squash, peeled, seeded, and diced into 1-inch cubes (about 4-5 cups)
6 cups vegetable broth (or chicken broth)
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste
1 (16 ounce) package potato gnocchi
1/2 cup half-and-half (or heavy cream, or full-fat coconut milk for vegan)
4 cups fresh kale, tough stems removed, chopped
Freshly grated Parmesan cheese, for serving (optional)
Instructions
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
Step 2: Add minced garlic and plant-based Italian sausage (if using) to the pot. Cook, breaking up the sausage, until browned, about 5-8 minutes.
Step 3: Stir in the diced butternut squash, vegetable broth, dried sage, dried thyme, and nutmeg. Bring the mixture to a simmer.
Step 4: Reduce heat to low, cover, and cook for 15-20 minutes, or until the butternut squash is fork-tender.
Step 5: Carefully transfer about 2 cups of the soup mixture (solids and liquid) to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend about half of the soup for creaminess, leaving some squash chunks. Return the blended portion to the pot.
Step 6: Increase heat to medium-low. Add the gnocchi to the simmering soup and cook according to package directions, usually 2-3 minutes, or until they float to the surface.
Step 7: Stir in the half-and-half and chopped kale. Cook for another 2-3 minutes, or until the kale has wilted.
Step 8: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and serve hot, topped with fresh Parmesan cheese if desired.
Notes
For an extra layer of flavor, roast the butternut squash before adding it to the soup. You can also add a pinch of red pepper flakes for a subtle heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
