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
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)
In a high speed blender combine roasted squash, garlic & the rest of the cream ingredients & mix on high till smooth. Set aside
In a large pot, melt butter on med heat, add onions, carrots, & celery, sauté till onions are translucent about 5-7 minutes
Add mustard & thyme, then slowly whisk in flour, over med heat for about 2 minutes
Add broth & cream, bring to a boil, then simmer 20-25 min
Add non dairy milk & Worcestershire sauce. Adjust seasonings
Fill bowl with desired amount of macaroni & add chowder. Enjoy