Curried Butternut Squash And Apple Soup

This marvellous vegan recipe is a great choice! You have nice meal in 45 minutes for 1 people!


3.5 ozcup chopped cauliflower
2.5 oz1/2 cup chopped butternut squash
2 oz1/2 cup peeled and chopped apple
1 cupwater, plus about 1/2 cup extra
2 tspsBraggs liquid aminos
0.5 tsps1/2 heaping tsp: curry powder (or even 1 tsp, if you like the heat), garlic powder, onion powder
0.25 tspsginger powder
0.125 tspsa small squirt sriracha
0.125block pressed lite firm tofu, cubed


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.