Savory Butternut Squash Gnocchi Soup

Savory Butternut Squash Gnocchi Soup — Easy Fall Recipe

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Warm, velvety and just a little rustic, Savory Butternut Squash Gnocchi Soup brings autumn comfort to the dinner table with sweet roasted squash, pillowy gnocchi and savory browned sausage (or a vegetarian alternative). The aroma of toasted squash, garlic and fresh thyme fills the kitchen, while a splash of cream rounds every spoonful into a silky, satisfying bowl — perfect for cooks of any skill level wanting an impressive, cozy meal.

Why You’ll Love ThisSavory Butternut Squash Gnocchi Soup
Recipe

  • Quick and easy to prepare — most of the work is hands-off roasting and simmering.
  • Uses simple, wholesome ingredients you can find year-round or prep ahead.
  • Perfect for family meals or entertaining — elegant enough for guests, simple enough for weeknights.

A Little Background

This style of soup blends roasted fall produce with Italian-inspired comforts: gnocchi for tender bites, roasted butternut for natural sweetness, and savory protein to round out the dish. It’s rooted in seasonal cooking — think cool evenings and cozy bowls — and borrows familiar techniques like roasting and simmering to coax deep flavor from minimal ingredients.

Key Ingredients for perfect Savory Butternut Squash Gnocchi Soup

  • Butternut squash: roasted or sautéed cubes for sweet, caramelized flavor and body.
  • Potato gnocchi: quick-cooking dumplings that become soft pillows in the broth.
  • Italian sausage (or mushrooms): adds savory depth; use plant-based or mushrooms for a vegetarian option.
  • Chicken or vegetable broth: the flavorful liquid base — low-sodium lets you control seasoning.
  • Heavy cream or milk: a splash to make the soup rich and silky (optional but recommended).

Step-by-Step Instructions to make Savory Butternut Squash Gnocchi Soup

  1. Preheat the oven to 425°F (220°C). Peel and cube one medium butternut squash, toss with oil, salt and pepper, and roast on a baking sheet until golden and tender, about 25–30 minutes. Alternatively, sauté cubes in a skillet until caramelized.
  2. In a large pot or Dutch oven, heat a tablespoon of olive oil and brown 1 pound of Italian sausage, breaking it up as it cooks. Remove excess fat, leaving the flavorful browned bits in the pan.
  3. Add a diced onion and 2–3 minced garlic cloves to the pot and sauté until translucent and fragrant, about 4–5 minutes. Stir in a teaspoon of fresh thyme (or ½ teaspoon dried) and a pinch of red pepper flakes if desired.
  4. Return the roasted squash to the pot, pour in 4 cups of chicken or vegetable broth, and bring to a simmer. Cook 8–10 minutes to let flavors meld. For a creamier texture, use an immersion blender to partially purée the soup, leaving some chunks for texture.
  5. Stir in 1 pound of potato gnocchi and simmer according to package instructions (usually 2–4 minutes) until the gnocchi float and are tender. Pour in ½ to 1 cup heavy cream or milk, warm through, and season with salt and freshly ground black pepper to taste.
  6. Finish with a tablespoon of chopped fresh sage or extra thyme, remove from heat, and ladle into bowls. Garnish with grated Parmesan and a drizzle of olive oil if desired.

Pro Tips & Variations

  • Roast the squash with a sprinkle of smoked paprika for a deeper, smoky flavor.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat gently on the stove and add a splash of broth if too thick.
  • Swap sausage for cremini mushrooms and a splash of soy sauce for a vegetarian umami boost; stir in kale or spinach at the end for extra greens.

Serving Suggestions

Serve this soup with crusty bread or garlic focaccia to sop up the silky broth. A crisp green salad and a glass of dry white wine (Chardonnay or Pinot Grigio) pair nicely. It’s ideal for cozy dinners, casual gatherings, or as part of a holiday menu.

Savory Butternut Squash Gnocchi Soup

Savory Butternut Squash Gnocchi Soup

Cozy, creamy butternut squash soup loaded with tender gnocchi, savory Italian sausage, and herbs—comforting, weeknight-friendly, and irresistibly silky.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Italian/American
Servings 6 people
Calories 430 kcal

Equipment

  • 1 Dutch Oven
  • 1 Baking Sheet
  • 1 Immersion blender (optional)

Ingredients
  

Roasted Squash

  • 2 tbsp olive oil
  • 1 butternut squash peeled, seeded, and cut into 1/2-inch cubes (about 2.5 lb whole)
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp smoked paprika optional

Soup Base

  • 1 lb Italian sausage casings removed (or plant-based alternative)
  • 1 tbsp olive oil as needed
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 0.25 tsp red pepper flakes optional
  • 4 cups low-sodium chicken or vegetable broth
  • 1 lb potato gnocchi

Finish

  • 0.75 cup heavy cream plus more to taste
  • 1 tbsp fresh sage chopped; or extra thyme
  • Kosher salt and black pepper to taste
  • Grated Parmesan for serving

Instructions
 

Roasted Squash

  • Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast 25–30 minutes, flipping once, until tender and caramelized at the edges.

Build the Soup

  • Heat a Dutch oven over medium. Add sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes. Spoon off excess fat, leaving the browned bits in the pot.
  • If the pot looks dry, add olive oil. Stir in onion and cook 4–5 minutes until translucent. Add garlic, thyme, and red pepper flakes; cook 30–60 seconds until fragrant.
  • Add roasted squash and broth. Bring to a simmer and cook 8–10 minutes to meld flavors. For a creamier base, partially blend with an immersion blender, leaving some texture.
  • Stir in gnocchi and simmer 2–4 minutes until the gnocchi float and are tender.

Finish & Serve

  • Reduce heat to low and stir in heavy cream and sage. Season to taste with salt and pepper.
  • Ladle into bowls and top with grated Parmesan. Drizzle with a little olive oil if desired.

Notes

Storage: Refrigerate in an airtight container up to 3–4 days. Reheat gently on the stovetop, thinning with a splash of broth if needed. Variations: Add a few handfuls of baby spinach or chopped kale in the last 2 minutes; finish with lemon zest for brightness.

Nutrition

Serving: 330gCalories: 430kcalCarbohydrates: 45g
Keyword Butternut Squash, Comfort Food, Fall Soup, Gnocchi Soup, Sausage
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