INGREDIENTS
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2 cups uncooked elbow macaroni - whole wheat, low glycemic, gluten free... any will work!
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1 tablespoon butter
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1 small yellow onion
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1 small butternut squash (4-5 cups cubed)
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5 cups chicken or vegetable broth
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¾ cup milk
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1 teaspoon salt
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⅔ cup shredded cheese - I like Gruyère but any kind will work
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parsley for topping
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salt and pepper to taste