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.