Butternut squash is loaded with Vitamin A and Vitamin C; also minerals, such as potassium, iron, and magnesium.
2 cups fat-free milk
10 oz. whole wheat uncooked elbow pasta
1 teaspoon salt
1 teaspoon Dijon mustard
¼ teaspoon onion powder
1 pinch ground nutmeg
8 oz. water
10 oz. Cooked frozen mashed butternut squash, thawed
4 oz. reduced fat cheddar cheese, shredded
1 tablespoon chives, chopped (garnish)
In a large soup pot, add milk, pasta, salt, mustard, onion powder, nutmeg, and water. Cook over medium-high heat, stirring constantly until small bubbles begin to form around edges or about 3 minutes. Reduce heat to simmer, do not let boil.
Continue to cook, stirring frequently, until pasta is almost tender and liquid is the consistency of sauce, about 14 minutes total time. Stir in squash; cook stirring, 1 minute more. Serves 6
Recipe adapted from www.cmx.weightwatchers.com