Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette
- Total Time:
- Servings: 4
Photography: Con Poulos
Source: Whole Living, October 2011
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.