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Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette

When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Con Poulos

Source: Whole Living, October 2011



  1. In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil. Transfer to a blender and puree until smooth. Season with salt and pepper and garnish with cauliflower florets. Serve with bread spread with raisin vinaigrette.

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