Roasted Butternut Mac N’ Cheeze Chowder

Ingredients

  • 8 oz cooked macaroni (or your favorite small pasta shape) For the Butternut Cream: 1 lb diced butternut squash
  • 4 cloves of garlic
  • 1 cup veggie broth
  • 1/2 cup cashews
  • 4 tbl nutritional yeast For The Soup: 3 tbl vegan butter
  • 1 onion finely chopped
  • 2 celery stalks finely chopped
  • 1 large carrot peeled & finely chopped
  • 2 tsp Dijon mustard
  • 1 tbl chopped fresh thyme
  • 1/4 cup flour
  • 3 cups veggie broth
  • 1 cup non dairy milk (I used oat)
  • 1 tbl vegan Worcestershire sauce
  • salt/pepper to taste

Preparation

  1. Drizzle 1 tbl oil, & some salt & pepper to squash & garlic. Roast at 400 F on parchment lined baking tray for 25-30 min till golden & caramelized (flipping halfway through cook time)

  2. In a high speed blender combine roasted squash, garlic & the rest of the cream ingredients & mix on high till smooth. Set aside

  3. In a large pot, melt butter on med heat, add onions, carrots, & celery, sauté till onions are translucent about 5-7 minutes

  4. Add mustard & thyme, then slowly whisk in flour, over med heat for about 2 minutes

  5. Add broth & cream, bring to a boil, then simmer 20-25 min

  6. Add non dairy milk & Worcestershire sauce. Adjust seasonings

  7. Fill bowl with desired amount of macaroni & add chowder. Enjoy

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