Roasted Butternut Squash Mac and Cheese Chowder
Ingredients
- 8 oz cooked macaroni or other small pasta shape
Butternut cream
- 1 lb diced butternut squash
- 4 cloves garlic
- 1 cup vegetable broth
- 1/2 cup cashews
- 1/4 cup nutritional yeast
Soup
- 3 tablespoons vegan butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/4 cup flour
- 3 cups vegetable broth
- 1 cup non-dairy milk
- 1 tablespoon vegan Worcestershire sauce
- salt and pepper to taste
Preparation
Drizzle 1 tablespoon oil and some salt and pepper on the squash and garlic. Roast at 400°F on a parchment-lined baking tray for 25-30 minutes until golden and caramelized, flipping halfway through.
In a high-speed blender, combine the roasted squash, garlic, and the butternut cream ingredients, then blend on high until smooth. Set aside.
In a large pot, melt the vegan butter over medium heat, add the onions, carrots, and celery, and sauté until the onions are translucent, about 5-7 minutes.
Add the Dijon mustard and thyme, then slowly whisk in the flour over medium heat for about 2 minutes.
Add the vegetable broth and the butternut cream, bring to a boil, then simmer for 20-25 minutes.
Add the non-dairy milk and vegan Worcestershire sauce. Adjust seasonings with salt and pepper.
Fill bowls with the desired amount of cooked macaroni and pour the chowder over it.
