Curried Butternut Squash and Apple Soup

Curried Butternut Squash and Apple Soup

Curried Butternut Squash and Apple Soup

45 minutes

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Details
  • Servings:   1
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   1 Points
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Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 cup chopped cauliflower (3.5 oz)
  • 1/2 cup chopped butternut squash (2.5 oz)
  • 1/2 cup peeled and chopped apple (2 oz)
  • 1 cup water, plus about 1/2 cup extra
  • 2-3 tsp Braggs liquid aminos
  • 1/2 heaping tsp: curry powder (or even 1 tsp, if you like the heat), garlic powder, onion powder
  • 1/4 tsp ginger powder
  • a small squirt (1/8 tsp) sriracha
  • 1/8 block pressed lite firm tofu, cubed
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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