Ingredients
- 1 pound large shell pasta
- 3 cups butternut squash , cubed peeled, 1 inch cubes
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 2 garlic cloves , minced
- 2 tablespoons light sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon coarse ground black pepper
- 1 1/2 cups sharp cheddar cheese
- 1 cup low-fat mozzarella cheese , shredded
Instructions
- Cook pasta 1 minute shy of the package instructions, then drain and set to the side.
- Add the butternut squash cubes and chicken broth to a large pot, and bring to a boil on medium-high heat.
- Reduce to a simmer, cover, and cook for 25 minutes until squash is tender.
- Add in milk, garlic, sour cream, salt, ground mustard, and pepper.
- Using an immersion blender (or move the mixture to a heat-safe high-speed blender) and puree until smooth.
- Add in the cheddar and mozzarella, stirring until melted and creamy.
- Fold in the shells and serve.
Nutrition
Calories: 309kcal | Carbohydrates: 42g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 602mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4734IU | Vitamin C: 12mg | Calcium: 290mg | Iron: 1mg
