Curried Butternut Squash and Apple Soup
By: Danielle Kinney
Published: Sunday, January 15, 2012 - 11:35am

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

Preparation

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. Mix in the cubed tofu, gently re-heat and serve.

About

A delicious, thick and creamy soup, with no cream - a fat free, low calorie delight!