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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
Servings: 4 servings
Author: The Kitchen Prep


  • 1 ½ cups dry elbow macaroni or your favorite pasta shape
  • 2 tablespoons butter flavored coconut oil or butter
  • ½ cup finely diced onion
  • cup flour
  • ½ 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
  • ¼ teaspoon salt {or to taste}

For Garnish:

  • Fresh chives


  • 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.


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.