Curried Butternut Squash And Apple Soup

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. 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. 4

   Mix the blended part of the soup with the simmered squash and apples. Mix in the cubed tofu, gently re-heat and serve.

* Per serving · 4 servings · Values may vary.

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