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

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

Whole Living, October 2011 http://www.marthastewart.com/147980/roasted-butternut-squash-soup-cauliflower-caramelized-onion-and-raisin-vinaigrette
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  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4

Ingredients

    • 1 1/2 cups Roasted Butternut Squash (http://www.wholeliving.com/147532/roasted-butternut-squash)
    • 1 cup Blanched Cauliflower (http://www.wholeliving.com/147558/blanched-cauliflower)
    • 1 1/2 cups water (or low-sodium chicken stock)
    • 3 tablespoons Caramelized Onion Jam (http://www.wholeliving.com/147507/caramelized-onion-jam)
    • Coarse salt and freshly ground pepper
    • 4 slice crusty whole-grain bread
    • Golden Raisin Vinaigrette (http://www.wholeliving.com/147535/golden-raisin-vinaigrette)

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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