Butternut Squash Mac & Cheese Soup

Disclosure: This post is written in partnership with Florida Prepaid College Foundation as a member of their Believer Bloggers program. As always, all opinions here are my own.

In just one short week my “baby” will be turning 3, which means that at any given point of the day, you can find me scrolling through my phone browsing old photos and video clips of him while sobbing quietly into his blanket. Ok, maybe that’s a slight exaggeration, but thinking about the fact that he’s definitely more of a “big boy” than a baby is H.A.R.D. on the heartstrings. {Although I have to say that I do love this age… most days, anyway.}

I know people say it all the time, but kids really do grow up at lighting speed. One minute you’re wiping their behinds, and the next minute you’re wiping your own tears as they drive off to college. {Excuse me for a moment, I seem to have gotten a speck of dust in my eye.}

There isn’t much you can do about the speed of life, but there is something you can do starting today for your kids educational — and even financial — future: Start saving for college.

Open enrollment for the Florida Prepaid College Program – the only time of year families can purchase a Florida Prepaid College Plan — is happening from October 15, 2017 – Februrary 28, 2018. Before you even think it, let me just stop you in your tracks: You CAN start saving today and you DON’T need to have a wad of cash or a trust fund thanks to the fact that there are 5 prepaid plans you can choose from {not to mention the extremely flexible, no-minimum 529 Savings Plan} that can help you squirrel away little by little for your child’s college education.

Not everyone takes the same educational path, it’s true. But for us, getting in on a plan early and locking in pricing while it remains low makes more sense than waiting it out to see what our son’s educational plans will be. It seems like a no-brainer, especially because the plan payments can never increase and plans can be transferred or refunded in full.

If you’re ready to start saving, I want to help out by saving YOU 50% of the application fee cost! Just use the promo code Prep1718 and put those $25 towards the savings plan you choose. {But can I get an invite to the graduation party? K, thanks.}

We may not have all the answers about the future, but we do know that time waits for no one! Just ask the stack of clothes my child has recently outgrown… {::sobs::} Go enroll today!

 . . . . . . . . . . . . . . . . .

I’m just gonna go ahead and say what you’re thinking. “What the heck does Butternut Squash Mac & Cheese Soup have to do with any of this???” 

And I can answer you in one word: Comfort.

If there’s one thing that starting an early college savings provides for me, it’s comfort. Maaaaaybe that’s a bit of a stretch, but you know I can’t talk about anything around here without inviting you to sit down for a meal, or at the very least, a snack. And this right here? This soup is comfort in a bowl.

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! Talk about savings… {calorie savings, that is.}

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.

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

Print Recipe

Butternut Squash Mac & Cheese Soup

The rich, creamy texture comes not only from the sharp cheddar cheese, but also from the addition of silky butternut squash puree.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Lunch, Main Course, Side Dish

Cuisine: American

Keyword: butternut squash

Servings: 4 servings

Author: The Kitchen Prep

Ingredients

• 1 1/2 cups dry elbow macaroni or your favorite pasta shape
• 2 tablespoons butter flavored coconut oil or butter
• 1/2 cup finely diced onion
• 1/3 cup flour
• 1/2 cup dry white wine
• 2 cups vegetable or chicken broth
• 1 teaspoon Dijon mustard {or dry mustard}
• Pinch of nutmeg
• Pinch of cayenne {optional}
• 1 cup whole milk {or milk of choice}
• 1 cup canned butternut squash puree*
• 2 cups sharp cheddar cheese shredded
• 1/4 teaspoon salt {or to taste}

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

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.

*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.