A smooth, full base, tender cauliflower florets, and a hint of caraway create a truly comforting butternut squash soup.
- 2 cups small cauliflower florets (½-inch florets)
- 1 medium yellow onion, cut into ¼-inch dice
- 1 medium yellow or orange bell pepper, peeled and roughly chopped
- 1 medium red bell pepper, peeled and roughly chopped
- 1 tablespoon minced fresh garlic
- 1 teaspoon caraway seeds
- 1 bay leaf
- 5 cups 1-inch butternut squash cubes (about 1½ pounds peeled or 2½ pounds unpeeled)
- 2 cups unsweetened almond milk
- 3 tablespoons red wine vinegar
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon finely chopped fresh parsley
- Steam the cauliflower in a steamer insert set over boiling water, covered, for 5 minutes, until tender when pierced with a fork. Remove from heat and transfer to a bowl to cool.
- Heat a skillet on high, until a few drops of water sizzle when sprinkled into the pan. Add the onions, bell peppers, garlic, and caraway seeds; sauté on high, stirring frequently, for 10 minutes or until the onions turn translucent.
- Add the bay leaf, butternut squash, and 2 cups of water. Cook on medium heat until the squash is tender, about 15 minutes.
- Add the almond milk, vinegar, salt, and pepper. Remove the bay leaf and puree the soup with a hand blender.
- Stir in the cauliflower. Garnish with parsley and serve hot.