Butternut Squash Mac & Cheese Soup

step 1

Cook the pasta to al dente according to package directions. Once cooked, drain and set aside.

step 2

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.

step 3

Sprinkle flour over onions and stir. {The mixture will become dry and pasty.} Cook for about a minute.

step 4

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.

step 5

Stir in the broth, mustard, nutmeg and cayenne if using. Bring to a bubble and allow the mixture to thicken slightly, about 3 minutes.

step 6

Add butternut squash puree and milk and stir until just combined, and allow it to warm through for about a minute. Remove from burner.

step 7

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.

step 8

Add the cooked macaroni and stir it into the soup gently as to keep the pasta intact.

step 9

Serve hot with fresh chives over top, if desired. For a smoky touch, add a sprinkle of smoked paprika.

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