In a large stock pot, sauté garlic and onions in the olive oil until onions are slightly soft.
Reduce the heat to medium low and add the vegetable broth, squash, curry powder, and nutmeg. Simmer for approximately 25 minutes or until the squash is soft to fork.
Pour squash into a bowl. Working in batches, puree the mixture in a blender or food processor until a smooth consistency. Place pureed mixture back into the stock pot to remain warm.
Once all of the squash mixture has been pureed and warmed back up, add the plant-based cream cheese and stir until melted and heated through. Add salt to taste.