Soup season: Creamy butternut squash gnocchi with sausage will make them ask for seconds.

By Julie Brinkley

Soup season has officially arrived and this recipe for one made with butternut squash, gnocchi and sausage will have your family asking for seconds.

So, make a big pot!

Click here to watch a video on how I make it.          

WHAT YOU NEED

12 oz Italian sausage

1 tbsp olive oil

10 oz potato gnocchi

1 cup heavy cream

2 cups chicken broth

1 cup butternut squash puree

3 cloves minced garlic

2 tbsp fresh sage

2 tbsp fresh thyme

Salt and pepper to taste

HOW TO MAKE IT

Brown sausage in oil until cooked through. 

In the same pot, add uncooked gnocchi, heavy cream and chicken stock. 

Bring to a boil on medium heat and allow gnocchi to cook for about five minutes.

Cook a little longer to thicken sauce. 

Add pureed squash and herbs (reserve a little herbs to garnish).

Season with salt and pepper, keep in mind the Italian sausage can be salty.  

Serve with crusty bread or a side winter salad.