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Roasted Butternut-Squash Soup With Cauliflower, Caramelized Onion, And Raisin Vinaigrette

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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

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