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Parve
Easy
1 Hour, 30 Minutes
Diets 
This soup is a tasty and sophisticated dish that is very simple to prepare and has an interesting blend of vegetables. Appealing on the table, it looks and tastes great topped with onion-garlic croutons.
1 small butternut squash, peeled and seeded
1 medium sweet potato
2 small potatoes
1 large onion, finely diced
oil, for sautéing
water, to cover vegetables
12 ounces (340 grams) Beleaves Frozen Cauliflower Florets
1 tablespoon Alfasi Cabernet Sauvignon or other red wine
1 and 1/2 teaspoons Glicks Soy Sauce
1 teaspoon salt, plus more to taste
generous dash cayenne pepper
In a food processor with the fine shredder blade, process squash and potatoes. In a six-quart (five- and- a- half-liter) pot, sauté onion in oil. Add vegetables and stir until vegetables have softened. Add water to cover.
Bring soup to a boil; reduce heat and cook 10 minutes. Add cauliflower and more water to cover vegetables. Add remaining ingredients and return to a boil. Reduce heat; partially cover pot and cook additional 15–20 minutes, or until all vegetables are soft.
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