Curried Butternut Squash and Apple Soup
Ingredients
cauliflower3.5 oz
butternut squash2.5 oz
apple2 oz
water1 cup
braggs liquid aminos2 tsp
curry powder0.5 tsp
ginger powder0.25 tsp
a squirt sriracha0.125 tsp
block lite tofu0.125
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Get ready two small saucepans.
In one have together 1/2 of the squash and 1/2 of the apple bring to a simmer, and simmer until just tender when pierced with a fork.
In the other, add in the rest of the vegetables along with 1 cup of water bring this to a rolling boil, reduce to a simmer, and simmer until very very tender.
When very tender, remove the vegetables from the heat, and blend these vegetables together (without draining) with the Braggs, spices, sriracha and the additional 1/2 cup water.
Mix the blended part of the soup with the simmered squash and apples.
Mix in the cubed tofu, gently re-heat and serve.
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