There’s nothing like a warm bowl of soup to comfort you on a chilly day, and this Chicken Andouille Gnocchi Butternut Squash Soup delivers that perfect blend of hearty, savory, and creamy. This soup is packed with tender gnocchi, smoky chicken andouille sausage, and vibrant vegetables like spinach, roasted red peppers, and sun-dried tomatoes. The rich, creamy base made from pureed butternut squash and a touch of cream brings everything together. It’s a one-pot meal that’s easy to make and bursting with flavor!
Why You’ll Love This Recipe:
• Quick & Easy: Ready in under 45 minutes, it’s perfect for a weeknight dinner.
• Nutritious & Delicious: Packed with protein, veggies, and wholesome ingredients.
• Cozy & Comforting: Creamy butternut squash and savory sausage make this a go-to for comfort food.
What You’ll Need:
• Chicken Andouille Sausage: Provides smoky, bold flavor.
• Butternut Squash: Pureed for a creamy, rich base.
• Gnocchi: Soft, pillowy dumplings that make the soup hearty and filling.
• Spinach, Roasted Red Peppers, Sun-Dried Tomatoes: Add color, flavor, and a nutritional boost.
• Herbs: Sage and thyme for a fragrant, earthy note.
Step-by-Step Instructions:
1. Brown the Sausage: Sauté the chicken andouille sausage until golden and cooked through, adding depth and smokiness to the soup.
2. Sauté the Aromatics: Shallots and garlic form the flavor base, enhanced with paprika.
3. Puree the Butternut Squash: Microwave and blend it to create a smooth, creamy soup base.
4. Simmer with Gnocchi & Veggies: Add the broth, cream, gnocchi, and vibrant vegetables for a hearty, satisfying soup.
5. Finish with Herbs: Sage and thyme bring everything together with a warming touch.
Chicken Andouille Gnocchi Butternut Squash Soup
Ingredients
- 1 lb 450g chicken andouille sausage, removed from casing and chopped in the pot
- 1 10 oz pack frozen butternut squash, cooked in the bag and pureed
- 1 16 oz potato gnocchi package
- 1 shallot diced
- 4 cloves garlic minced
- 4 cups chicken broth low-sodium preferred
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 tbsp olive oil or butter
- 2 tbsp fresh sage or 1 tbsp dried sage
- 1 tbsp fresh thyme or ½ tbsp dried thyme
- 1 tsp paprika
- 1/2 cup roasted red peppers chopped
- 1/4 cup sun-dried tomatoes chopped
- 3 cups fresh spinach
- Salt and pepper to taste
Instructions
- Brown the Chicken Andouille Sausage:
- Heat 1 tbsp of olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the chicken andouille sausage (removed from its casing) to the pot. Break it apart and chop it directly in the pot as it cooks, browning until fully cooked and slightly crispy, about 5-7 minutes.
- Sauté the Aromatics:
- In the same pot, add the remaining olive oil and the diced shallot. Cook for about 3 minutes until the shallot becomes translucent.
- Add minced garlic and paprika, and sauté for another minute until fragrant.
- Cook and Puree the Butternut Squash:
- While the aromatics are cooking, follow the package instructions to cook the frozen butternut squash in the microwave (in its bag).
- Once cooked, puree the squash using a blender or immersion blender and set aside.
- Add the Broth and Cream:
- Stir in the pureed butternut squash, chicken broth, and heavy cream (or coconut milk). Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 5-7 minutes to meld the flavors.
- Add Gnocchi, Vegetables, and Herbs:
- Add the gnocchi, roasted red peppers, sun-dried tomatoes, and spinach to the pot. Simmer for 3-5 minutes, or until the gnocchi is cooked and tender.
- Stir in the fresh sage and thyme, and cook for another 2-3 minutes until well combined.
- Season and Serve:
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese if desired.
Notes
Nutrition
