If your weeknights look anything like mine — juggling school runs, work deadlines, and that constant “what’s for dinner?” question — this Butternut Squash Gnocchi Soup will feel like a warm hug in a bowl. It’s creamy, hearty, and tastes like something you’d find at a charming little café, yet it comes together in under an hour.
When my kids come running in from the cold, this is the soup that gets everyone to the table — no questions asked. It’s comfort food that fits a Tuesday night schedule (and honestly, that’s saying something).
Table of Contents
Why You’ll Love This Butternut Squash Gnocchi Soup
- Quick and easy: Ready in 40–60 minutes — no fancy techniques or endless simmering.
- Family-approved: Creamy, flavorful, and filling without being heavy.
- Flexible: Works beautifully with plant-based sausage or your favorite Italian sausage.
- Freezer-friendly: Save leftovers for the next chilly night.
What Does Butternut Squash Gnocchi Soup Taste Like?
Think of it as autumn in a bowl — smooth butternut squash balanced with savory sausage, earthy kale, and tender gnocchi. The creamy broth ties it all together into a rich, velvety soup that feels indulgent without being fussy.
It’s the kind of meal that makes your kitchen smell amazing (the “what’s cooking?” kind of amazing).
If you enjoy creamy soups like my Creamy Pumpkin Chicken Soup or Chicken Tortellini Soup, this one will quickly join your weeknight rotation.
Ingredients You’ll Need for Butternut Squash Gnocchi Soup
Here’s everything you’ll need to make this delicious weeknight wonder:
- 2 to 3 tablespoons olive oil – For sautéing and flavor.
- 1 to 2 cups plant-based sausage, crumbled – You can use pork or chicken sausage if preferred.
- 1 medium yellow onion, chopped – Adds depth and sweetness.
- 3 cloves garlic, finely chopped – Because garlic makes everything better.
- 2 tablespoons sun-dried tomatoes in oil, chopped – For a touch of tangy richness.
- ½ teaspoon garlic powder, ¼ teaspoon dried rosemary, ¼ teaspoon dried thyme – Your flavor base.
- 6 to 7 cups vegetable broth – Use 7 cups for fresh squash, 6 for frozen.
- 2½ cups butternut squash, cubed (fresh or frozen) – The star of the show!
- 1 pound potato gnocchi – Those little pillows of joy.
- 1½ cups half-and-half – For that creamy finish.
- 4 cups chopped kale – Adds color, texture, and nutrients.
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional)
For another soup that hits the same comforting notes, check out my Spinach and White Bean Soup.
How to Make Butternut Squash Gnocchi Soup (Step-by-Step)
Step 1: Brown the Sausage
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sausage and cook until it’s golden and slightly crisp around the edges (about 10–15 minutes). Transfer to a bowl and cover to keep warm.
Step 2: Sauté the Aromatics
In the same pot, add chopped onion with a drizzle of olive oil. Cook for about 5 minutes until soft and translucent.
Add garlic, sun-dried tomatoes, and your seasonings — garlic powder, rosemary, and thyme. Stir for about 1 minute until fragrant.
Step 3: Cook the Butternut Squash
Pour in your broth and add the squash. Season with salt and pepper.
Bring to a simmer, cover, and cook for 15–25 minutes (fresh squash takes longer).
Step 4: Add Gnocchi and Kale
Once the squash is tender, stir in the gnocchi and kale.
Cook uncovered until the gnocchi floats — about 2 minutes.
Step 5: Make It Creamy
Lower the heat and stir in the half-and-half and the browned sausage.
Taste and adjust seasoning. Let it warm through gently for another 2–3 minutes.
Step 6: Serve and Enjoy
Ladle into bowls and sprinkle with Parmesan cheese if you’d like.
That’s it! Dinner’s done — no fuss, no stress.
Tips and Tricks for the Perfect Butternut Squash Gnocchi Soup
- Shortcut: Use pre-cut or frozen butternut squash to save chopping time.
- Make it lighter: Swap half-and-half for coconut milk or whole milk.
- Add protein: Toss in white beans for extra heartiness.
- Storage tip: The gnocchi will soak up liquid as it sits — just add more broth when reheating.
- Extra flavor: Add a sprinkle of red pepper flakes or a squeeze of lemon juice before serving.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop over low heat, adding extra broth as needed. This soup also freezes well — just skip the gnocchi before freezing and add it fresh when reheating for best texture.
FAQs About Butternut Squash Gnocchi Soup
Q: Can I make this soup ahead of time?
Yes! You can prepare the base (without gnocchi) a day ahead, then add gnocchi and cream when reheating.
Q: Can I use spinach instead of kale?
Absolutely. Spinach softens faster, so add it right at the end.
Q: What’s the best gnocchi to use?
Shelf-stable potato gnocchi from the pasta aisle works best for this quick version.
Conclusion
This Butternut Squash Gnocchi Soup is the perfect weeknight comfort food — hearty, creamy, and ready before you can say “takeout.” Whether you’re feeding a hungry family or just craving something cozy after a long day, this one-pot wonder delivers big flavor with minimal effort.
So grab your pot, pour yourself a glass of something nice, and let the aroma of this soup work its weeknight magic.
If you love this recipe, try my Creamy Tuscan Chicken Soup next — another quick favorite when time’s tight but your cravings aren’t.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Butternut Squash Gnocchi Soup: Creamy Comfort for Busy Weeknights
- Total Time: 40-60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty, comforting soup made with plant-based sausage, creamy half-and-half, tender butternut squash, potato gnocchi, and kale. This flavorful one-pot dish is perfect for cozy evenings and comes together in under an hour.
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 taste
- 1 pound potato gnocchi (from the pasta section)
- 1 1/2 cups half-and-half
- 4 cups kale, chopped
- Freshly grated parmesan cheese (optional, for serving)
Instructions
1. In a large pot or Dutch oven, heat some olive oil over medium-low heat.
2. Add the plant-based sausage and sauté it until golden brown, approximately 10 to 15 minutes. Transfer to a bowl and cover to keep warm.
3. In the same pot, add onion and a small drizzle more of olive oil if needed. Sauté over medium-low heat until translucent, about 5 minutes.
4. Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Sauté until fragrant, about 1 minute.
5. Pour in vegetable broth and add butternut squash. Season with salt and pepper. Scrape up any brown bits from the pot. Cover and simmer over medium to medium-high heat until squash is fork tender, about 15 to 25 minutes.
6. Once squash is tender, remove lid and add gnocchi and kale. Cook until gnocchi floats to the top, about 2 minutes.
7. Reduce heat to low. Stir in half-and-half and the browned sausage. Taste and adjust seasoning. Let simmer gently for another minute to blend flavors.
8. Ladle soup into bowls and top with Parmesan cheese if desired. Serve hot and enjoy.
Notes
The gnocchi will continue to absorb broth as the soup cools or is stored. If the soup thickens too much, add more broth during reheating to loosen it up.
Use fresh butternut squash for more texture, or frozen for faster cooking.
For a dairy-free version, use a plant-based cream alternative and omit the Parmesan.
Great served with crusty bread for a more filling meal.
- Prep Time: 10-15 minutes
- Cook Time: 30-45 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 1300
- Sugar: 15g
- Sodium: 600mg
- Fat: 65g
- Saturated Fat: 25g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 155g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 0mg
Keywords: butternut squash, gnocchi, kale, plant-based, soup, creamy, one-pot
