Active 30 min

Total 30 min

Squish-Squash Mac & Cheese Soup

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.

• 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
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• Sliced chives for garnish

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, salt and pepper. Top with chives, if desired.

Serves 8: 1¼ cups each

Calories 381 | Fat 26g (sat 15g) | Cholesterol 74mg | Carbs 25g | Total sugars 4g (added 0g) | Protein 15g | Fiber 2g | Sodium 478mg | Potassium 357mg.

Nutrition bonus: Vitamin A (142% daily value) | Calcium (27% dv).