Roasted Butternut Mac and Cheese Chowder
Ingredients
Pasta
- 8 oz cooked macaroni (or your favorite small pasta shape)
Butternut cream
- 1 lb diced butternut squash
- 4 cloves of garlic
- 1 cup veggie broth
- 1/2 cup cashews
- 4 tablespoons nutritional yeast
Soup
- 3 tablespoons vegan butter
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 1 large carrot peeled and finely chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/4 cup flour
- 3 cups veggie 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 over 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 the cooking time.
In a high-speed blender, combine the roasted squash, garlic, and the remaining butternut cream ingredients, and 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 chopped fresh thyme, then slowly whisk in the flour, and cook 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 add the chowder. Enjoy!
