Peel the butternut squash with a vegetable peeler, remove the seeds and cut into small cubed pieces.

Fill a large pot of water and over high heat bring a pot full of water to a boil. Add the butternut squash and boil until fork tender.

Once the squash is cooked, drain by pouring the water and squash into a strainer.

Refill the pot with water and bring it to a boil and cook the pasta to al dente according to package instructions. While the pasta is cooking continue making the sauce. When the pasta is done cooking drain in a strainer and add back to the large pot.

In a small skillet on the stove over medium heat or in the microwave melt the butter.

Place the cooked squash in a high speed blender with the butter, vegetable broth, milk, salt, pepper, and paprika.

Pulse until smooth.

Add the cheese into the blender and give it a quick pulse to blend the cheese into the sauce.

Pour the sauce over the cooked pasta and mix until all noodles are covered and the cheese has melted.