Under 30 Minutes

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

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette

Photography: Con Poulos

Source: Whole Living, October 2011

Ingredients

Directions

  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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