Uploaded September 2025 | Updated September 2026, 6 days ago
COZY SQUASH & DUMPLING SOUP by @itslivb! SAVE this video for fall weeknight dinner inspo! 🍲🥟👀 recipe below & much more on itslivb.com
This soup is cheesy, full of veggies, and every bite contains a fluffy, biscuit-like dumpling that pairs perfectly with the savoury cheesy flavour.
Soup:
4 tablespoons salted vegan 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)
1 cup vegan buttermilk (make it with 1 cup nondairy milk + 2 tsp white vinegar)
1 tbsp chopped fresh sage
To a large pot over medium heat, add the vegan butter and shallots and cook 5 minutes, until translucent.
Add carrots, squash, broccoli and broth. Boil, covered, for 15 minutes, until veggies are soft.
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.
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. 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.
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.
Sprinkle extra cheese on top and let melt a few minutes before serving.
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.
#vegan #weeknightdinner #veganrecipe
COZY SQUASH & DUMPLING SOUP by @itslivb! SAVE this video for fall weeknight dinner inspo! 🍲🥟👀 recipe below & much more on itslivb.com
This soup is cheesy, full of veggies, and every bite contains a fluffy, biscuit-like dumpling that pairs perfectly with the savoury cheesy flavour.
Soup:
4 tablespoons salted vegan 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)
1 cup vegan buttermilk (make it with 1 cup nondairy milk + 2 tsp white vinegar)
1 tbsp chopped fresh sage
To a large pot over medium heat, add the vegan butter and shallots and cook 5 minutes, until translucent.
Add carrots, squash, broccoli and broth. Boil, covered, for 15 minutes, until veggies are soft.
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.
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. 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.
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.
Sprinkle extra cheese on top and let melt a few minutes before serving.
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.
#vegan #weeknightdinner #veganrecipe
