Curried Butternut Squash and Apple Soup
You can never have too many soup recipes, so give Curried Butternut Squash and Apple Soup a try. For $1.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 139 calories, 9g of protein, and 3g of fat. Head to the store and pick up curry powder, sriracha, tofu, and a few other things to make it today. It is perfect for Winter. 9 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is excellent. If you like this recipe, you might also like recipes such as Curried Butternut Squash and Apple Soup, Curried Apple + Butternut Squash Soup, and Curried Butternut Squash & Apple Soup - Crock Pot.
Servings: 1
Ingredients:
1 cup chopped cauliflower (3.5 oz)
1/2 cup chopped butternut squash (2.5 oz)
1/2 cup peeled and chopped apple (2 oz)
1 cup water, plus about 1/2 cup extra
2-3 tsp Braggs liquid aminos
1/2 heaping tsp: curry powder (or even 1 tsp, if you like the heat), garlic powder, onion powder
1/4 tsp ginger powder
a small squirt (1/8 tsp) sriracha
1/8 block pressed lite firm tofu, cubed
Equipment:
Cooking instruction summary:
Get ready two small saucepans. 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. 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. Mix the blended part of the soup with the simmered squash and apples. Mix in the cubed tofu, gently re-heat and serve.
Step by step:
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.
Nutrition Information:
covered percent of daily need
