INGREDIENTS
8 servings
bell pepper
3 cups
butternut squash
13 1/4 oz
chickpea elbows
1/2 tbsp
extra virgin olive oil
1 cup
low sodium chicken broth
1 small
onion
8 servings
salt
3/4 cup
sharp cheddar cheese
3/4 cup
skim milk
4 slices
thick-cut bacon
2 tbsp
unsalted butter
1 tbsp
white flour