Can I make this Butternut Squash Gnocchi Soup vegan?

Absolutely. Simply replace the half-and-half with coconut milk and use nutritional yeast instead of parmesan. You’ll get a fully vegan butternut squash gnocchi that’s just as creamy and flavorful.

How can I thicken the soup naturally?

Mash some of the cooked butternut squash directly in the pot or blend a portion for extra creaminess. You can also add a few spoonfuls of mashed potatoes or blended white beans.

What’s the best way to cook gnocchi in soup?

Add it directly to the simmering soup once the vegetables are tender. The gnocchi will cook through in 4–5 minutes and thicken the broth slightly.

Can I freeze leftover soup?

Yes. Let the soup cool completely, then store in freezer-safe containers for up to one month. When reheating, add a splash of broth to bring back that creamy consistency.

Can I use other vegetables?

Of course. Carrots, celery, or spinach blend beautifully into this simple vegetable soup . Try mixing root vegetables for extra heartiness.

What type of broth works best for Butternut Squash Gnocchi Soup?

A rich vegetable broth works best. For deeper flavor, roast your vegetables first or use a homemade stock. The broth carries the sweetness of squash and enhances the earthiness of kale.

Savory Butternut Squash Gnocchi Soup

Description

This Savory Butternut Squash Gnocchi Soup is the ultimate cozy comfort food creamy, velvety, and full of fall flavors. With pillowy gnocchi, tender kale, sun-dried tomatoes, and a luscious butternut squash broth, it’s the perfect one-pot dinner for chilly nights.

Ingredients

Scale

2 tbsp olive oil
1 cup sliced mushrooms (or sausage substitute)
1 medium onion, diced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
4 cups vegetable broth
3 cups cubed butternut squash
1 tsp rosemary
1/2 tsp thyme
1 tsp garlic powder
Salt and pepper to taste
1 package (16 oz) potato gnocchi
1 cup chopped kale
1 cup half-and-half or coconut milk
Grated parmesan or nutritional yeast for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Add mushrooms or sausage substitute and cook until golden and crisp. Remove and set aside.
Add diced onions to the same pot. Sauté until translucent, then stir in garlic, rosemary, thyme, and garlic powder to build the flavor base.
Pour in vegetable broth and add cubed butternut squash. Simmer for 15–20 minutes until tender, then partially blend with a masher or immersion blender for a creamy texture.
Add gnocchi and simmer for 5 minutes until they float. Stir in chopped kale and cook until wilted.
Reduce heat and stir in half-and-half or coconut milk, then add back the cooked mushrooms. Mix gently and season with salt and pepper to taste.
Serve hot, topped with grated parmesan or nutritional yeast. Enjoy your cozy, comforting fall soup!

Notes

For a vegan version, use coconut milk and nutritional yeast. To reheat leftovers, add a splash of broth to maintain the creamy texture. Store in the fridge for up to 3 days or freeze for 1 month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One Pot
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 9g
Cholesterol: 25mg