INFO:

Liam’s favorite lunch so far!!! Took a lot of addingu002Feliminating to find the perfect balance of veggies. In the video, I didn’t have much carrots, cream cheese and I added too much butternut squash. I tried again (hence two different color sweatshirts😂) and found the perfect balance! 🧀🥕 Recipe: -1 cup butternut squash, cubed -1 cup cauliflower -1 cup carrots -1 cup milk -4oz cheese cheese -1.5-2 cups cheddar cheese -salt + pepper to taste (optional) -cooked pasta 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 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 and shredded cheddar cheese. Let simmer and stir frequently until all of the cheese melts. 4. Add cooked pasta to the pot and mix together. I froze the base into soup freezer molds. I have the freezer mold and star pasta linked in my Amaz0n under “kitchen items”.