Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette
- Comments()
Whole Living, October 2011
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 1 1/2 cups Roasted Butternut Squash
- 1 cup Blanched Cauliflower
- 1 1/2 cups water (or low-sodium chicken stock)
- 3 tablespoons Caramelized Onion Jam
- Coarse salt and freshly ground pepper
- 4 slice crusty whole-grain bread
- Golden Raisin Vinaigrette
Directions
-
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.
Be the first to write a review.