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

Whole Living, October 2011
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4
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  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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