INGREDIENTS
2 tsp
olive oil
1
medium onion, chopped
2 cloves
garlic, minced
1
carrot, cut into thin half-circles
1
celery stalk, thinly sliced
1/4 tsp
dried chile flakes
1/2 tsp
dried thyme
1/4 tsp
salt
1 tbsp
tomato paste
3/4 lb
butternut squash (about 2 1/2 cups)
1/2 lb
cauliflower (about 2 cups)
1 3/4 cups
vegetable broth
1 3/4 cups
water
2
bay leaves
1/4 cup
minced Italian parsley
Salt and pepper,