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