Roasted Butternut Mac and Cheese Chowder
Ingredients
- 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
- 1/4 cup nutritional yeast
Soup
- 3 Tbsp vegan butter
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 1 large carrot finely chopped
- 2 tsp Dijon mustard
- 1 Tbsp chopped fresh thyme
- 1/4 cup flour
- 3 cups veggie broth
- 1 cup non-dairy milk (I used oat)
- 1 Tbsp 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.
In a high-speed blender, combine the roasted squash, garlic, and the rest of the cream ingredients, and blend on high until smooth. Set aside.
In a large pot, melt the butter over medium heat, add the onions, carrots, and celery, and sauté until the onions are translucent, about 5-7 minutes.
Add the mustard and thyme, then slowly whisk in the flour over medium heat for about 2 minutes.
Add the broth and cream, bring to a boil, then simmer for 20-25 minutes.
Add the milk and Worcestershire sauce. Adjust seasonings.
Fill bowls with the desired amount of macaroni and add the chowder. Enjoy!
