Curried Butternut Squash and Apple Soup

• 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

Instructions

1. 1

   Get ready two small saucepans.

2. 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. 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.

4. 4

   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.

5. 5

   Mix the blended part of the soup with the simmered squash and apples.

6. 6

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