Roasted Butternut Mac n’ Cheeze Chowder If you missed my recipe reel yesterday, …
Roasted Butternut Mac n’ Cheeze Chowder🧡🧡🧡 If you missed my recipe reel yesterday, here’s an up close & personal look at my chowder. The fam demolished it & I I highly recommend that you should too 🙌🏼 I posted early today ‘cause I’m off to watch my daughters softball game COVID style. Have a great Sunday foodie friends ❤️💕
What you need: 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
What you do:
1️⃣ 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)
2️⃣In a high speed blender combine roasted squash, garlic & the rest of the cream ingredients & mix on high till smooth. Set aside
2️⃣ In a large pot, melt butter on med heat, add onions, carrots, & celery, sauté till onions are translucent about 5-7 minutes
3️⃣ Add mustard & thyme, then slowly whisk in flour, over med heat for about 2 minutes
4️⃣Add broth & cream, bring to a boil, then simmer 20-25 min
5️⃣ Add non dairy milk & Worcestershire sauce. Adjust seasonings.
6️⃣ Fill bowl with desired amount of macaroni & add chowder. Enjoy!