The first spoonful hits you with that sweet, nutty butternut squash warmth and those pillowy gnocchi that practically melt on your tongue. This savory butternut squash gnocchi soup has become everyone’s go-to for cozy autumn nights, and once you taste why, you’ll be making it all season long.
Picture creamy roasted squash soup meets tender potato gnocchi in one pot magic. The squash gets caramelized first for deeper flavor, then simmered with herbs until silky smooth. Store-bought gnocchi works perfectly here, so dinner’s ready in about 30 minutes. It’s like a warm hug in a bowl, but way easier than making separate courses.
Started experimenting with squash and gnocchi combos back in 2018 when I was researching seasonal ingredient pairings. My neighbor still talks about the batch I brought over during her recovery. The game-changer? Adding fresh sage right at the end instead of cooking it down. That bright herbal pop against the sweet squash makes all the difference.
PrintSavory Butternut Squash Gnocchi Soup: Easy and Delicious
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.
- Method: Stovetop
Ingredients
- 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.
Nutrition
- Calories: 1200-1400
- Fat: 60-70 g
- Carbohydrates: 150-160 g
- Protein: 40-50 g
Why You’ll Fall for This Savory Butternut Squash Gnocchi Soup
There’s something magical about the way butternut squash caramelizes and sweetens when it hits that olive oil in your pot. The natural sugars develop this deep, nutty flavor that pairs beautifully with the earthy herbs and tender gnocchi. It’s like autumn decided to take a cozy nap in your kitchen.
This savory butternut squash gnocchi soup hits all the comfort food notes without being heavy or overly rich. The plant-based sausage adds a satisfying protein element, while the kale brings a fresh pop of color and nutrients. Everything comes together in one pot, which means less cleanup and more time to enjoy that second bowl.
- Ready in 30 minutes: Perfect for busy weeknight dinners
- Freezer-friendly: Make a double batch for future cozy nights
- Kid-approved: Even picky eaters love those pillowy gnocchi
Key Ingredients That Make the Magic Happen
The beauty of this butternut squash soup lies in how a few quality ingredients create layers of flavor. Fresh butternut squash is non-negotiable here – those pre-cut chunks from the grocery store work perfectly if you’re short on prep time. The sun-dried tomatoes might seem like a small detail, but they add this concentrated umami depth that balances the squash’s sweetness.
Your choice of gnocchi matters more than you’d think. Fresh or refrigerated potato gnocchi holds up beautifully in the simmering broth without getting mushy, as they tend to retain their shape better than frozen varieties for this recipe.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Butternut Squash | Sweet, nutty base flavor | Delicata or acorn squash |
| Plant-Based Sausage | Hearty protein and texture | Regular Italian sausage |
| Half-and-Half | Creamy richness without heaviness | Coconut milk or heavy cream |
| Kale | Fresh color and nutrients | Spinach or Swiss chard |
How This Creamy Gnocchi Soup Comes Together
The secret to building deep flavor in this gnocchi soup recipe starts with browning that plant-based sausage until it’s golden and slightly crispy. Those caramelized bits create a flavor foundation that regular sautéing just can’t match. Don’t rush this step – let it take its time getting properly browned.
Once your aromatics hit the pot, you’ll smell that beautiful combination of garlic, herbs, and sun-dried tomatoes blooming in the warm oil. This is where patience pays off again – let everything get fragrant before adding your broth. The butternut squash needs time to become fork-tender, so don’t worry if it takes the full 25 minutes.
- Pro Tip: Scrape up those brown bits from the sausage – they’re pure flavor gold
- Timing Note: Fresh squash takes longer than frozen, so plan accordingly
- Texture Check: Gnocchi floats when it’s perfectly cooked
Troubleshooting Your Fall Soup Recipe
The most common question I get about this recipe is why the soup sometimes turns out thinner than expected. Here’s the thing – gnocchi are little sponges that keep absorbing liquid even after cooking. If your soup looks perfect right after making it but seems watery the next day, just add more vegetable broth when reheating.
Sometimes the half-and-half can curdle if you add it to soup that’s boiling too vigorously. Always reduce your heat to low before stirring in the cream, and let it warm gently. If it does break, a quick whisk usually brings it back together.
| Problem | Quick Fix |
|---|---|
| Soup too thick | Add warm broth, 1/2 cup at a time |
| Gnocchi mushy | Cook only until they float, no longer |
| Not enough flavor | Season with more salt, add splash of lemon |
| Cream curdled | Whisk vigorously or blend briefly |
Serving and Storage Tips
This hearty autumn soup tastes even better the next day, once all those flavors have had time to meld together. Store it in the refrigerator for up to 4 days, but remember you’ll likely need to thin it out with extra broth when reheating since those gnocchi keep doing their absorption thing.
For serving, freshly grated Parmesan cheese makes all the difference – the pre-shredded stuff just doesn’t melt the same way. A drizzle of good olive oil and a few cracks of black pepper turn each bowl into something special. Crusty bread or garlic toast makes this family friendly soup feel like a complete meal.
- Make Ahead: Freezes beautifully for up to 3 months
- Reheating: Add extra broth to restore consistency
- Serving Size: Makes about 6 generous bowls
The Charm of Savory Butternut Squash Gnocchi Soup
Using gnocchi in butternut squash soup adds a delightful texture contrast, making each spoonful both comforting and satisfying. The natural sweetness of the squash balances beautifully with savory herbs, creating a rich flavor profile that feels indulgent without being heavy.
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Perfecting My Savory Butternut Squash Gnocchi Soup
This savory butternut squash gnocchi soup took several rounds to get the balance just right. Early versions were too sweet or lacked depth, but each simmer brought me closer to a comforting, herb-infused bowl that feels both cozy and vibrantproof that patience and tasting along the way make all the difference.
FAQs ( Savory Butternut Squash Gnocchi Soup )
Can I make this soup ahead of time?
Yes, this recipe can be made ahead and stored in the refrigerator for up to 3 days. To maintain the best texture, cook the gnocchi just before serving and add it to the warm soup. Reheat gently on the stove to avoid breaking down the soft squash and creamy base.
What type of gnocchi works best?
For this dish, soft potato gnocchi that cooks quickly is best. Fresh or refrigerated gnocchi hold their shape well in this smooth butternut squash soup. Avoid frozen gnocchi that may become mushy when simmered too long in the creamy broth.
How can I make the soup creamier without dairy?
To keep the soup creamy without dairy, blend in cooked white beans or soaked cashews before adding the gnocchi. You can also use canned coconut milk for a silky texture. These options add richness while complementing the natural sweetness of the roasted squash.
Can I freeze leftover soup?
Freezing is possible, but it’s best to freeze the soup without gnocchi, as gnocchi can become mushy when frozen and reheated. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and add fresh gnocchi when reheating for the best texture.
What are good toppings for this soup?
Try topping the creamy gnocchi soup with toasted pumpkin seeds, freshly chopped parsley, or a drizzle of good quality olive oil. For more flavor, a sprinkle of crushed red pepper or Parmesan cheese adds a satisfying finish without overpowering the roasted squash.
Savory butternut squash gnocchi soup delivers everything you want in 30 minutessilky roasted squash, pillowy gnocchi, and that perfect balance of sweet and savory. The fresh sage at the end transforms the whole bowl, adding this bright herbal note that makes each spoonful feel special. You’ll love how the flavors deepen as it sits.
Through extensive testing, I’ve found a splash of dry white wine deglazing with the garlic adds incredible depth, and gently massaging the kale before adding helps it stay tender longer. This soup freezes beautifully for up to three months; just remember to add extra broth when reheating as the gnocchi will continue to absorb liquid. For an elegant holiday twist, consider swapping in roasted chestnuts.
There’s something magical about soup that brings everyone to the kitchen, drawn by those caramelized squash aromas. Share a photo when you make thisI love seeing how different families serve their bowls. Did autumn soups play a big role in your childhood? Save this recipe for the next chilly evening when you need something that feels like a warm hug.
