Creamy Gnocchi Soup with Hot Italian Sausage

Prepare butternut squash puree: Roast a clean, deseeded butternut squash in the oven at 400°F for 20 minutes or until soft. Blend until smooth. Sauté sausage links in a pan until fully cooked through. Cut the sausage into 1-inch pieces. Place the cut sausage back into the same sauté pan. Add in the chopped onions and minced garlic, along with the gnocchi. Stir until all ingredients are incorporated. Add in the heavy cream and chicken broth. Stir in half of the fresh herbs (thyme and sage) and all the seasonings (salt, pepper, onion powder). Stir until combined. Let the soup cook for about 5-10 minutes on medium heat. Add in the grated Parmesan cheese. Stir to combine and let it simmer for 1-2 minutes. Garnish with the remaining fresh herbs. Enjoy!