![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ozWfWgQDJpiZAh0LE8eLgdvUiP4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4571036-15b29d40fc86496dba063a6be638a531.jpg)
Ingredients
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1 ½ (12 ounce) packages gluten-free elbow pasta
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1 pound butternut squash, peeled and cut into 1-inch pieces
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1 ½ cups soy milk
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1 cup vegetable broth
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½ teaspoon salt
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½ teaspoon ground cayenne pepper
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½ teaspoon ground nutmeg
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2 tablespoons chopped parsley, or to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
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Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.
Nutrition Facts (per serving)
283 | Calories |
2g | Fat |
60g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 283 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 1% |
Sodium 229mg | 10% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 13mg | 15% |
Calcium 43mg | 3% |
Iron 1mg | 4% |
Potassium 262mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.