Curried Butternut Squash And Apple Soup

• 1 cup cauliflower chopped, 3.5 oz
• 1/2 cup butternut squash chopped, 2.5 oz
• 1/2 cup apple peeled and chopped, 2 oz
• 1 cup water plus about 1/2 cup extra
• 3 teaspoons braggs liquid aminos
• 1/2 teaspoon curry powder or even 1 tsp, if you like the heat, garlic powder, onion powder
• 1/4 teaspoon ginger powder
• 1/8 teaspoon Sriracha
• 1/8 block firm tofu pressed lite, cubed

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. Mix in the cubed tofu, gently re-heat and serve.

cauliflower, butternut squash chopped, apple, water, braggs liquid aminos, curry powder, ginger powder, sriracha, pressed lite

Taken from www.yummly.com/recipe/Curried-Butternut-Squash-and-Apple-Soup-1654625 (may not work)