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, nu...