SAIRA STEELMAN
About the Recipe
Simple ingredients, easy directions, and links for what I used. Enjoy!
Ingredients
1 cup butternut squash, cubed
1 cup califlower
1 cup carrots
1 cup milk
4oz cream cheese, cubed
1.5-2 cups cheddar cheese (or your preferred cheese)
salt + pepper to taste (optional)
cooked pasta (I used pastina)
Preparation
1. Add cauliflower, butternut squash, and carrots to a steamer or large pot with enough water to cover them. Let the vegetables steam or boil until they are tender when poked with a fork, about 8-10 minutes.
 2. Add the cooked vegetables to a blender and puree. Add the milk if it’s not blending smooth.
3. Pour the pureed vegetables into a medium saucepan over medium high heat. Add in milk (if you didn’t use in blender), cubed cream cheese shredded cheddar cheese, and salt/pepper. Let simmer and stir frequently until all of the cheese melts.
4. Add cooked pasta to the pot and mix together.
5. Freeze into soup molds if you made a big batch!
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