Cream Cheese and Butternut Squash Soup

This isn’t a healthy hippie vegetable soup—it’s a rich, decadent, stick-to-your-thighs soup. Nonetheless, it’s absolutely delicious. Top with a mountain of homemade croutons or serve with crusty French bread.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 2 cloves garlic, peeled and minced
  • 1⁄2 medium yellow onion, peeled and diced
  • 2 Tbsp. olive oil
  • 3 1⁄2 cups vegetable broth
  • 1 medium butternut squash, peeled, seeded, and chopped into cubes
  • 1 tsp. curry powder
  • 1⁄4 tsp. ground nutmeg
  • 1⁄4 tsp. salt
  • 1⁄2 container (8 oz.) vegan cream cheese


  • In a large skillet or stock pot, sauté garlic and onions in olive oil until soft, about 3 to 4 minutes. Reduce heat to medium low and add vegetable broth, squash, curry powder, and nutmeg. Simmer for 25 minutes until squash is soft.
  • Working in batches, purée until almost smooth or to desired consistency. Return soup to very low heat and stir in vegan cream cheese until melted, combined and heated through.