16 Oct Butternut Squash Gnocchi Soup with Turkey & Italian Sausage
Summary
There’s something magical about the first spoonful of this Butternut Squash Gnocchi Soup. It’s silky and savory, with sweet roasted squash, hearty turkey sausage, and soft gnocchi that melt into a Parmesan-infused broth. The result is pure comfort — warm, flavorful, and made for cozy nights in.
There’s something magical about the first spoonful of this Butternut Squash Gnocchi Soup. It’s silky and savory, with sweet roasted squash, hearty turkey sausage, and soft gnocchi that melt into a Parmesan-infused broth. The result is pure comfort — warm, flavorful, and made for cozy nights in.
Butternut Squash Gnocchi Soup with Turkey & Italian Sausage
This cozy Butternut Squash Gnocchi Soup is the ultimate fall comfort meal — creamy, hearty, and full of savory flavor. Made with lean ground turkey, Italian sausage, caramelized onions, and pillowy gnocchi, it’s balanced with fresh herbs, sweet butternut squash, and a touch of mascarpone cheese for richness. Perfect for busy weeknights or weekend entertaining.
Ingredients
Method
- Sauté the aromatics:In a large stockpot, heat olive oil over medium heat. Add the diced onion and a pinch of salt. Sauté for about 2 minutes until translucent and fragrant.
- Brown the meats:Add the ground turkey and Italian sausage. Using a wooden spoon or star meat chopper, break the meat into smaller pieces as it cooks. Once partially browned, add fennel, garlic, rosemary, and sage—season with salt and pepper. Continue cooking until the meats are fully browned. Drain any excess fat.
- Build the flavor base:Add the diced butternut squash and cook for 3 minutes. Stir in the mushrooms, then pour in the vegetable stock and water. Add thyme sprigs and bay leaf.
- Simmer:Cook uncovered over medium heat for about 20 minutes, stirring occasionally, until the squash becomes tender and begins to break down into the soup. Use a utensil to mash the squash for a naturally creamy texture, gently.
- Finish the soup:Reduce the heat to low. Stir in the mascarpone cheese until it is melted and smooth. Add gnocchi and cook for 2–3 minutes, or until the gnocchi float to the top.
- Optional greens:Stir in spinach just before serving. Allow to wilt gently in the hot soup.
- Serve & garnish:Remove thyme sprigs and bay leaf. Let the soup rest for 10–15 minutes to allow the flavors to deepen. Serve warm, topped with freshly grated Parmesan and cracked black pepper.
- Chef’s NoteThis soup gets creamier as it rests! If reheating, add a splash of stock or water to loosen it.
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