This vegetarian chili is delicious all on its own, but you can also top it with sliced avocado, chopped scallions, chopped tomatoes, and fresh cilantro.

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

2 cup s 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 cup s 1-inch butternut squash cubes (about 1½ pounds peeled or 2½ pounds unpeeled) 2 cup s unsweetened almond milk 3 tablespoons red wine vinegar 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.