Butternut Squash Mac & Cheese Soup

Butternut Squash Mac & Cheese Soup! The comforting goodness of classic mac & cheese is transformed into a satisfying soup with a secret dose of veggies!

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Mac and Cheese is one of those classic comfort dishes that makes you feel all warm and cozy, and this soup is no exception.

The rich, creamy texture comes not only from the sharp cheddar cheese, but also from the addition of silky butternut squash puree {which I only recently discovered they sell in cans, y'all. How did it take me this long?!?}.

Thanks to the addition of the veggie mash, I was able to halve the amount of cheese the recipe originally called for.

This soup is perfect on its own, but is also fantastic with toppings like smoked paprika, fresh herbs or even crumbled bacon for a bit of salty crunch.

Looking for more cozy soup recipes? Try my Creamy Cabbage & Potato Soup, Gluten-Free Broccoli Cheddar Soup, Sausage & Squash Soup or Easy Roasted Tomato Soup!

This recipe is naturally vegetarian and can be made gluten-free.

Ingredients

• Elbow macaroni. Any small pasta shape will work here.
• Butter
• Onion
• All-purpose flour
• White wine. You may use water in its place if desired.
• Vegetable or chicken broth
• Dijon mustard. Dry mustard may be used as as a substitute.
• Nutmeg. While this may seem out of place, it gives the soup a nice hint of flavor.
• Cayenne. Reduce or omit the amount if you prefer less heat.
• Milk. I used whole milk, but you can use any type.
• Butternut squash puree. You can roast your own butternut squash and puree, or buy frozen or canned puree as a shortcut.
• Sharp cheddar cheese. I prefer to shred my own from the block because I find it melts better.
• Sea salt
• Fresh chives

This soup is pure perfection for chilly fall days... comfort and joy!

Butternut Squash Mac & Cheese Soup

Dianna Muscari | The Kitchen Prep

Butternut Squash Mac & Cheese Soup! The comforting goodness of classic mac & cheese is transformed into a satisfying soup with a secret dose of veggies!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish, Soup

Cuisine American

Servings 4 servings

Ingredients

  

• 1 ½ cups dry elbow macaroni or your favorite pasta shape
• 2 tablespoons butter
• ½ cup finely diced onion
• ⅓ cup flour
• ½ cup dry white wine or water
• 2 cups vegetable or chicken broth
• 1 teaspoon Dijon mustard or dry mustard
• ⅛ teaspoon nutmeg
• ¼ teaspoon cayenne or less if you prefer less heat
• 1 cup whole milk
• 1 cup canned butternut squash puree see notes
• 2 cups sharp cheddar cheese shredded
• ¼ teaspoon sea salt

For Garnish:

• Fresh chives

Instructions

 

• Cook the pasta to al dente according to package directions. Once cooked, drain and set aside.
• In a large sauce pan or high-sided skillet, melt the coconut oil or butter over medium-high heat. Add the onion and allow to saute until it begins to soften and become translucent, about 4-5 minutes.
• Sprinkle flour over onions and stir. {The mixture will become dry and pasty.} Cook for about a minute.
• Slowly whisk in the wine {or broth if not using wine}, breaking up the mixture to make it as smooth as possible. Let it simmer until the liquid is almost all gone.
• Stir in the broth, mustard, nutmeg and cayenne if using. Bring to a bubble and allow the mixture to thicken slightly, about 3 minutes.
• Add butternut squash puree and milk and stir until just combined, and allow it to warm through for about a minute. Remove from burner.
• Add a cup of cheese at a time, stirring after each addition until fully melted. Stir in salt, then taste and adjust seasoning as needed.
• Add the cooked macaroni and stir it into the soup gently as to keep the pasta intact.
• Serve hot with fresh chives over top, if desired. For a smoky touch, add a sprinkle of smoked paprika.

Notes

You can make homemade butternut squash puree easily by boiling the squash until tender and blending until smooth, but I find that the canned puree has a thinner texture, so you may need to add a bit of water or stock to a homemade version.

This method yields a thicker soup, and it continues to thicken as it cools or if it is stored in the refrigerator. For a thinner consistency, add another cup of milk.