In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Once hot, add plant-based sausage and sauté for about 10–15 minutes, or until golden brown and crispy. Remove sausage and set aside, leaving drippings in the pot.

In the same pot, add diced onion and sauté for approximately 5 minutes or until translucent. Add minced garlic, chopped sun-dried tomatoes, garlic powder, dried rosemary, and dried thyme. Sauté until fragrant, about 1 minute.

Carefully pour in 4 cups of vegetable broth and add 4 cups of peeled and cubed butternut squash. Season with salt and pepper to taste, stirring to combine. Scrape any browned bits from the bottom of the pot and let it simmer for 15–25 minutes or until squash is fork-tender.

Once squash is tender, stir in 1 package of gnocchi and 1 cup of chopped kale. Cook for about 2 minutes or until gnocchi float to the top.

Reduce heat to low and stir in 1 cup of half-and-half and the warmed sausage. Mix until creamy and well-combined, simmering for an additional minute.

Ladle soup into warm bowls and garnish with Parmesan cheese if desired. Enjoy this cozy, creamy dish!