Squish-Squash Mac & Cheese Soup

Squish-Squash Mac & Cheese Soup

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From: EatingWell Magazine, Soup Cookbook

A package of pureed cooked winter squash adds a touch of sweetness and good nutrition—namely vitamin A, potassium and fiber—to this family-pleasing soup. Feel free to swap in your favorite shape of medium-size pasta for the elbow macaroni.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ cups whole-wheat elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 4 cups low-sodium chicken broth
  • 1 (10 ounce) box frozen pureed winter squash, thawed slightly
  • 2 cups half-and-half
  • 1 (8 ounce) package reduced-fat cream cheese, cubed and softened
  • 1½ cups shredded Cheddar cheese
  • 2 teaspoons cornstarch
  • 2 teaspoons white-wine vinegar
  • ¼ teaspoon ground pepper
  • Sliced chives for garnish

Preparation

  • Prep

  • Ready In

  1. Cook macaroni according to package directions. Drain and set aside.
  2. Meanwhile, melt butter in a large pot over medium heat. Add flour and mustard and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.
  3. Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.
  4. Combine shredded cheese and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives, if desired.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 381 calories; 26 g fat(15 g sat); 2 g fiber; 25 g carbohydrates; 15 g protein; 38 mcg folate; 74 mg cholesterol; 4 g sugars; 0 g added sugars; 7,103 IU vitamin A; 1 mg vitamin C; 266 mg calcium; 1 mg iron; 478 mg sodium; 357 mg potassium
  • Nutrition Bonus: Vitamin A (142% daily value), Calcium (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 fat, 1 high-fat protein, 1 starch

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