- 2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten free… any will work!
- 1 tablespoon butter
- 1 small yellow onion
- 1 small butternut squash (4-5 cups cubed)
- 5 cups chicken or vegetable broth
- 3/4 cup milk
- 1 teaspoon salt
- 2/3 cup shredded cheese – I like Gruyère but any kind will work
- parsley for topping
- salt and pepper to taste
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