INGREDIENTS
1
small butternut squash (about 3 full cups), cubed
2
medium carrots, peeled and cut into 1 inch chunks
5 cups
chicken stock
2 cups
water
1 cup
onion, diced
1 cup
sharp cheddar cheese, grated
1 cup
swiss cheese, grated
1 cup
2% mik
1 tbsp
olive oil
2 tbsp
nutritional yeast
1 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
dijon mustard
1/2 tsp
salt
freshly ground pepper