Ingredients
Scale
- 2–3 tbsp olive oil
- 1 medium yellow onion (finely diced)
- 3 garlic cloves (minced)
- 2 tbsp sun-dried tomatoes (chopped, oil-packed)
- 1/2 tsp garlic powder
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 6–7 cups vegetable broth (low sodium preferred)
- 2 1/2 cups butternut squash (peeled and 1/2-inch diced)
- Salt and pepper to taste
- 1 lb potato gnocchi (fresh or frozen)
- 4 cups kale (chopped, stems removed)
- 1 1/2 cups half-and-half (full-fat for richness)
- 1–2 cups plant-based sausage (crumbled and browned)
- Parmesan cheese (freshly grated for serving)
Instructions
- In a large pot, heat olive oil over medium-low heat. Brown the plant-based sausage for 10-15 minutes. Transfer to a bowl and set aside.
- In the same pot, sauté onion until translucent (about 5 minutes). Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Cook until fragrant (1 minute).
- Pour in vegetable broth and add butternut squash. Season with salt and pepper. Simmer covered until squash is tender (15-25 minutes).
- Add gnocchi and kale. Cook until gnocchi floats (about 2 minutes).
- Reduce heat to low. Stir in half-and-half and browned sausage. Simmer gently for 1 minute.
- Serve hot, topped with grated Parmesan cheese.
Notes
- Use fresh butternut squash for best texture, but frozen works too.
- Adjust broth quantity for desired soup thickness.
- For extra creaminess, replace half-and-half with coconut milk.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg