Curried Butternut Squash and Apple Soup

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

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.