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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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