Can I make Butternut Squash Gnocchi Soup ahead of time?

Yes, Butternut Squash Gnocchi Soup can be made ahead and stored in the refrigerator for up to 3-4 days. The gnocchi may absorb some of the broth as it sits, so when reheating, feel free to add a little extra vegetable broth to achieve the desired consistency.

Can I freeze Butternut Squash Gnocchi Soup?

While the soup can be frozen, it is best to freeze it without the kale and Parmesan cheese. These ingredients don’t freeze well and may change the texture upon reheating. After freezing, reheat the soup and then stir in the fresh kale and cheese for the best results.

What can I use instead of gnocchi?

If you don’t have gnocchi, you can substitute it with small pasta like mini shells, ditalini, or even tortellini. These options will still provide that hearty bite that complements the creamy broth.

Creamy Butternut Squash Gnocchi Soup

Description

Butternut Squash Gnocchi Soup is a rich, creamy, and hearty soup that combines the natural sweetness of butternut squash with soft gnocchi and savory herbs. It’s a comforting and nutritious meal perfect for cozy days, offering a satisfying texture and flavor that everyone will love.

Ingredients

Scale

2 to 3 tablespoons olive oil
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)
2 1/2 cups butternut squash, cut into bite-sized pieces (fresh or frozen)
Salt and pepper to taste
1 pound potato gnocchi
1 1/2 cups half-and-half
4 cups kale, chopped
Freshly grated Parmesan cheese (optional)

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Instructions

In a large pot, heat olive oil over medium-low heat. Add crumbled plant-based sausage and sauté until golden brown, about 10-15 minutes. Transfer to a bowl and set aside.
In the same pot, sauté chopped onion in more olive oil until translucent, about 5 minutes. Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Cook for 1 minute until fragrant.
Pour in vegetable broth and add butternut squash. Season with salt and pepper. Cover and simmer until the squash is fork-tender, about 15-25 minutes.
Once the squash is tender, stir in gnocchi and kale. Cook until gnocchi floats to the top, about 2 minutes.
Reduce heat to low and stir in half-and-half and cooked sausage. Taste and adjust seasoning if needed. Simmer for an additional minute to allow flavors to blend.
Ladle soup into bowls and optionally top with freshly grated Parmesan cheese. Serve warm and enjoy!

Notes

If the soup thickens after cooling, add more broth to adjust the consistency when reheating.
For a creamier texture, blend a portion of the soup to achieve a smoother base while leaving some texture from the squash and gnocchi.
This soup can be made ahead of time and stored in the refrigerator for 3-4 days.
Freeze without kale and Parmesan for best results when reheating.

Nutrition

Serving Size: 1 bowl
Calories: 200-250
Sugar: 8g
Sodium: 800mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 5g
Cholesterol: 5mg