Ingredients:

  • 2 tbsp vegan butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 3 medium zucchini, sliced into rounds
  • 3 medium yellow squash, sliced into rounds
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 6 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 pinch ground nutmeg
  • 4 oz vegan cream cheese, softened

Instructions:

  1. Heat the butter or oil over medium heat in a Dutch oven or large stockpot.
  2. Add the diced onion and carrot, stirring frequently until the onion becomes translucent and the carrots soften (about 5–7 minutes).
  3. Stir in the minced garlic, thyme, and rosemary, cooking for 60 seconds until fragrant.
  4. Add the sliced zucchini and yellow squash to the pot and stir to coat the vegetables in the aromatic fats.
  5. Pour in the vegetable broth and add the salt, pepper, and nutmeg.
  6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
  7. Remove the pot from heat and use an immersion blender to blend the soup until velvety.
  8. Stir in the softened cream cheese until fully incorporated and the soup is smooth.