Curried Butternut Squash and Apple Soup Recipe

In the second saucepan, add the remaining 3 1/2 oz cauliflower, butternut squash, and apple along with 1 cup of water. Bring this to a rolling boil, then reduce the heat to a simmer and cook until the vegetables are very tender.

Once tender, take the saucepan off the heat. Without draining, blend these softened vegetables with the 2 teaspoons Braggs liquid aminos, 1/2 teaspoon curry powder, 1/4 teaspoon ginger powder, 1/8 teaspoon sriracha, and the additional 1/2 cup water until smooth.