# What You Need:
→ Vegetables
01 - 2 cups peeled and cubed butternut squash (about 8.8 oz)
02 - 1 medium carrot, peeled and sliced
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, diced
→ Pasta
05 - 8 oz elbow macaroni or small pasta shells
→ Dairy
06 - 2 cups whole milk
07 - 1 cup shredded sharp cheddar cheese (4.2 oz)
08 - ½ cup grated Parmesan cheese (1.75 oz)
09 - 2 tablespoons unsalted butter
→ Seasonings
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon smoked paprika (optional)
13 - Pinch of ground nutmeg (optional)
→ Other
14 - 2 cups vegetable broth
# How to Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrot, and cubed butternut squash. Cook for 5 minutes until vegetables begin to soften, then add minced garlic and cook for an additional minute.
02 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes until vegetables are very tender.
03 - Using an immersion blender or transferring mixture to a blender, puree the vegetables until completely smooth. Return puree to the pot if transferred.
04 - Add uncooked pasta and whole milk to the pureed vegetable mixture. Stir to combine and bring to a gentle simmer. Cook uncovered, stirring frequently, for 8 to 10 minutes until pasta is al dente and sauce thickens.
05 - Remove pot from heat and immediately stir in shredded cheddar and grated Parmesan cheese until melted and creamy. Season with salt, black pepper, smoked paprika, and nutmeg to taste.
06 - Serve hot, optionally garnished with additional cheese or fresh herbs.
