Cheesy Squash & Dumpling Soup

5 from 3 reviews

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






  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.

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