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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

Ingredients

Directions

  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.

Source
Whole Living, October 2011