Curried Butternut Squash and Apple Soup

Ingredients

• 3.5 oz cauliflower

• 2.5 oz butternut squash

• 2 oz apple

• 1 cup water

• 2 tsp braggs liquid aminos

• 1/2 tsp curry powder

• 1/4 tsp ginger powder

• 0.1 tsp a squirt sriracha

• 0.1 block lite tofu

Instruction

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.