Curried Butternut Squash and Apple Soup

Name: Curried Butternut Squash and Apple Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: Asian
Ingredients: 3 ½ oz Cauliflower (1 cup chopped cauliflower (3.5 oz)); 2 ½ oz Butternut Squash (1/2 cup chopped butternut squash (2.5 oz)); 2 oz Apple (1/2 cup peeled and chopped apple (2 oz)); 1 cup Water (1 cup water, plus about 1/2 cup extra); 2 tsp Braggs Liquid Aminos (2-3 tsp Braggs liquid aminos); ½ tsp Garlic Powder (1/2 heaping tsp: curry powder (or even 1 tsp, if you like the heat), garlic powder, onion powder); ¼ tsp Ginger Powder (1/4 tsp ginger powder); 0.13 tsp Sriracha (a small squirt (1/8 tsp) sriracha); 0.13 piece Tofu (1/8 block pressed lite firm tofu, cubed)

45 minAsian

Servings1

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Get ready two small saucepans.
2In 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.
3In 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.
4Mix the blended part of the soup with the simmered squash and apples.
5Mix in the cubed tofu, gently re-heat and serve.