Winter Vegetable Soup with Butternut Squash & Cauliflower

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2 teaspoons olive oil

1 medium onion chopped

3 clove garlic minced

2 medium carrots cut into thin half-circles

2 medium celery stalks thinly sliced

¾ teaspoon dried thyme

¼ + ⅛ teaspoon dried chile flakes

½ teaspoon kosher salt

1 ½ tablespoon tomato paste

1 ¼ pound butternut squash about 4 cups

¾ pound cauliflower about 3 cups

3 cups vegetable broth

1 ½ cups water

2 bay leaves

¼ cup minced Italian parsley

Salt and pepper to taste

Directions at cookincanuck.com

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