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!
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.