In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add the plant-based sausage and sauté until golden brown, stirring occasionally for about 10-15 minutes.

Using the same pot, add the chopped onion and sauté for 5 minutes or until they become translucent and fragrant.

Incorporate minced garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme into the pot. Sauté for 1 minute.

Pour in 4 cups of vegetable broth and add the diced butternut squash. Season with salt and pepper.

Increase the heat to bring the soup to a boil, then reduce it to a simmer. Cover the pot and cook for 15-25 minutes.

Stir in the gnocchi and chopped kale. Cook for an additional 2 minutes or until the gnocchi floats.

Reduce the heat to low and mix in 1 cup of half-and-half along with the browned sausage.

Let the soup simmer for a few more minutes before serving hot.