start out by sautéing the onions, butternut squash and garlic in avocado oil on medium high heat for a few minutes.

then, add 8 ounces vegan cream cheese, 1/8 cup nutritional yeast, 1/2 tsp sea salt and 1/4 tsp pumpkin pie spice and stir until the cream cheese melts.

next, add the 64 ounces of vegetable broth and 2 cups unsweetened plain dairy free milk. once the stew comes to a boil, add the 15 ounces of butter beans or chickpeas.

let the stew cook for about 15 minutes on medium heat and and stir periodically.

then, break apart the lasagna noodles and add to the soup. cook for another 20 minutes until they’re tender and fully cooked through. the stew should be quite thick at this point.

lastly, add the vegan shredded cheese, garnish as desired and enjoy!