🏷️ Category: antipasti
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Curried Butternut Squash and Apple Soup might be a recipe you should try. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves
🥘 Ingredients
• cauliflower3.5 oz
• butternut squash2.5 oz
• apple2 oz
• water1 cup
• braggs liquid aminos2 tsp
• curry powder0.5 tsp
• ginger powder0.25 tsp
• a squirt sriracha0.125 tsp
• block lite tofu0.125
👨🍳 Cooking Steps
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.
