Curried Butternut Squash and Apple Soup

Ingredients

• 3.5 oz cauliflower chopped
• 2.5 oz butternut squash chopped
• 2 oz apples peeled chopped
• 1 cup water 
• 2 tsp bragg liquid aminos 
• 0.5 tsp garlic powder (or even 1 tsp, if you like the heat)
• 0.3 tsp ground ginger 
• 0.1 tsp sriracha 
• 0.1  tofu firm cubed pressed

Equipment

Directions

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.