Curried Butternut Squash and Apple Soup

Name: Curried Butternut Squash and Apple Soup
Total time: 45 min
Yield: 1 serving
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

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Curried Butternut Squash and Apple Soup might be a recipe you should try. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

134 kcal

Calories

7 g

Protein

3 g

Fat

24 g

Carbs

Ingredients

For 1 servings

Instructions

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