Curried Butternut Squash and Apple Soup
- PREP TIME45 MIN
- SERVINGS1 PEOPLE
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.
Nutrition Facts
- Calories134.47kcal
- Fat2.66g
- Saturated Fat0.42g
- Cholesterol0mg
- Carbohydrates23.64g
- Sugar9.56g
- Protein0%
- Sodium63.89mg
- Fiber1.75mg
