No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

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

  • prep: 10 mins
    total time: 10 mins
  • servings: 4
Photography: Con Poulos



  1. Step 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.

Whole Living, October 2011