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Cheesy Squash & Dumpling Soup

This is my first time making anything like this, and I’ll be honest… I’ve been missing out! Whenever I saw soup like this, I genuinely thought it looked like a lot of work. Plus, I wasn’t sure I would like wet dumplings floating in my soup. Oh how very, very wrong I was!

This soup is cheesy, full of delicious veggies, and every bite contains a fluffy, biscuit-type dumpling that pairs perfectly with the savoury cheesy flavours. Seriously, its delicious! And really not that hard to make. Watch the video below to see just how easy it is – and if you try this recipe out, giving it a rating or take a photo and tag me on instagram (@itslivb).

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Cheesy Squash & Dumpling Soup

Cheesy fall vegetable soup with fluffy dumplings. The perfect early fall lunch or dinner!

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Soup:

  • 4 tablespoons salted butter
  • 3 shallots or 1/2 sweet onion, chopped
  • 2 carrots, chopped
  • 4 cups cubes butternut squash, peeled, de-seeded and chopped
  • 1 cup broccoli florets
  • 6 cups vegan chicken broth or vegetable broth
  • 1 tbsp chopped fresh sage
  • 1/2 cup coconut cream or vegan heavy cream 
  • 1/4 tsp nutmeg
  • 1 cup vegan cheddar shreds 

Dumplings:

  • 1 1/2 cups all purpose flour 
  • 2 tsp baking powder
  • Pinch of salt 
  • 1 tbsp vegan Parmesan cheese (optional, I use the brand Go Veggie)
  • 1 cup vegan buttermilk (make it with 1 cup nondairy milk + 2 tsp white vinegar)
  • 1 tbsp chopped fresh sage

Instructions

  1. To a large pot over medium heat, add the vegan butter and shallots and cook 5 minutes, until translucent.
  2. Add carrots, squash, broccoli and broth. Boil, covered, for 15 minutes, until veggies are soft.
  3. Meanwhile, in a mixing bowl, combine flour, baking powder, salt, vegan parmesan cheese and sage. Whisk to combine. Add vegan buttermilk and stir to form a batter. Set aside.
  4. Use an immersion blender or blend soup until mostly smooth. If you use a blender, remove the plug from the lid and cover gently with a cloth to allow steam to escape and blend on LOWEST speed, until mostly smooth.
  5. Add soup back to pot and add vegan cream, cheese shreds, nutmeg and sage. Stir until cheese is melted. Keep soup at a simmer over medium heat.
  6. Use a tablespoon to drop dollops of batter into the soup. Try not to let them touch. You will get 8-10 dumplings. Cover and let simmer 8 minutes, until dumplings are expanded in size and floating on top.
  7. Sprinkle extra cheese on top and let melt a few minutes before serving.
  8. Store leftovers in an airtight container in the fridge up to 3 days. To reheat, add to a pot over low-medium heat and stir frequently, until warmed through.

 

CategoriesEntrees
  1. Brette-Lynn Gallant says:

    This soup is incredible! A new fall staple. I will be making this for years to come. You really knocked it out of the park with this one, Liv!

  2. Caroline says:

    This is one of the tastiest soups I’ve ever had! So flavourful and satisfying with the dumplings. The only thing I didn’t add were the cheese shreds but it was still delicious, a new favourite for the autumn and winter!

  3. Tina says:

    I love all of Liv’s recipes – but oh.my.goodness…this is epic! My husband is still asking for this recipe again and again!

  4. John says:

    Made this soup today, and OMG Liv! I’d literally never cooked with butternut squash before but this was so easy and amazing!! Thank You!!

  5. Molly says:

    I made this last night and it was really delicious. I used a patty pan/delicata squash hybrid from my friend’s garden and it worked great. It took closer to 15 minutes for my dumplings to firm up. I think maybe I added them too soon after the cheese shreds and coconut cream and didn’t let the soup get hot enough. Make sure your soup is at a medium simmer before you add the dumplings and be sure to scrape the bottom of your pot as the cheese shreds can melt and collect there.

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