Curried Butternut Squash and Apple Soup

5 steps · 45 min total

1. 01

   Prepare Saucepans

   Get two small saucepans ready.
2. 02

   Simmer Squash and Apple

   In one saucepan, combine half of the butternut squash and half of the apple. Bring the mixture to a simmer and cook until the pieces are just tender when you pierce them with a fork.
3. 03

   Simmer and Blend Vegetables

   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.

4. 04

   Combine Soup Parts

   Pour the blended vegetable mixture into the saucepan with the simmered squash and apple, stirring to combine everything.
5. 05

   Add Tofu and Serve

   Stir in the 1/8 block of cubed lite tofu. Gently re-heat the soup until warmed through, then serve.