Hey, soup lovers!
Are you in the mood for something warm and comforting? I’ve got a treat for you!
Today, I’m sharing my favorite recipe: butternut squash gnocchi soup.
It’s creamy, flavorful, and just perfect for chilly days.
Plus, it’s a great way to sneak in those veggies!
Let’s dive into this cozy bowl of goodness!
Possible Ingredient Alternatives
Plant-based sausage can be replaced with diced mushrooms or crumbled tempeh for a whole-food alternative. These options provide a similar meaty texture and umami flavor while keeping the dish vegetarian. Adjust seasoning as needed to compensate for the flavors in the original sausage.
Butternut squash can be substituted with sweet potatoes or pumpkin, maintaining a similar color and sweetness profile. These alternatives offer comparable nutritional benefits and cooking properties. Adjust cooking time slightly as needed, as sweet potatoes may take longer to soften than butternut squash.
Half-and-half can be swapped with full-fat coconut milk or a cashew cream blend for a dairy-free version. These alternatives provide richness and creaminess while accommodating lactose-intolerant or vegan diets. Use a 1:1 ratio, but be aware that coconut milk may impart a subtle coconut flavor to the dish.
Preparation Time | 10-15 minutes |
Cooking Time | 30-45 minutes |
Total Time | 40-60 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
- 2 to 3 tablespoons olive oil (add more if necessary)
- 1 to 2 cups crumbled plant-based sausage
- 1 medium yellow onion (chopped)
- 3 cloves garlic (finely chopped)
- 2 tablespoons sun-dried tomatoes in oil (chopped)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 to 7 cups vegetable broth (use 6 cups for frozen squash and 7 cups for fresh, adjust as needed)
- 2 1/2 cups butternut squash (cut into bite-sized pieces, fresh or frozen)
- Salt and pepper (to preference)
- 1 pound potato gnocchi (from the pasta section)
- 1 1/2 cups half-and-half
- 4 cups kale (chopped)
- Freshly grated parmesan cheese
Step 1: Sauté the Sausage
In a large pot or Dutch oven, heat some olive oil over medium-low heat.
Add the “sausage” and sauté it until it turns golden brown, approximately 10 to 15 minutes.
Once done, transfer the sausage to a bowl and cover it to keep warm.
Step 2: Sauté Vegetables and Aromatics
Using the same pot, add the onion and a small drizzle more of olive oil if needed.
Sauté the onion over medium-low heat until translucent, about 5 minutes.
Add in the garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme.
Sauté until everything becomes fragrant, about 1 minute.
Step 3: Cook the Butternut Squash
Pour in the vegetable broth and add the butternut squash.
Season with salt and pepper.
Scrape any brown bits from the bottom of the pot to incorporate them into your broth.
Increase the heat to medium to medium-high, cover the pot, and let it simmer until the squash is fork tender, about 15 to 25 minutes.
Fresh squash may take longer than frozen.
Step 4: Add Gnocchi and Kale
Once the squash is tender, remove the lid and add the gnocchi and kale to the simmering pot.
Cook just until the gnocchi starts to float to the top of the broth, which should take about 2 minutes.
Step 5: Incorporate Cream and Sausage
Reduce the heat to low and stir in the half and half along with the browned sausage.
Taste the soup and add more salt and pepper if needed.
Let it simmer gently for another minute or so to thoroughly warm the half and half and sausage, allowing the flavors to blend.
Step 6: Serve and Enjoy
Ladle the soup into bowls and, if desired, sprinkle each serving with Parmesan cheese.
Enjoy the hearty flavors.
Note that the gnocchi will continue to absorb the broth, so if the soup thickens too much upon cooling or during reheating, simply add more broth to reach your preferred consistency.