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gingerbitch
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Boil, steam, or microwave 3-4 cups of vegetables. Use an equal amount of butternut squash, cauliflower, and carrots.
Blend the cooked vegetables until smooth.
Melt 2 tablespoons butter in a saucepan then add 2 cloves crushed garlic.
After 1 minute stir in 2 tablespoons flour, then 1 cup milk.
Add 1 teaspoon Dijon mustard, salt, and pepper and let cook until the sauce thickens.
Stir in blended vegetables.
Gradually add 14 ounces of shredded cheddar cheese, stirring after each addition until melted.