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:

Quickview
139k Calories
8g Protein
2g Total Fat
23g Carbs
43% Health Score
Limit These
Calories
139k
7%

Fat
2g
4%

  Saturated Fat
0.38g
2%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
703mg
31%

Get Enough Of These
Protein
8g
17%

Vitamin A
7575IU
152%

Vitamin C
65mg
80%

Manganese
0.51mg
25%

Fiber
5g
22%

Folate
79µg
20%

Potassium
629mg
18%

Vitamin K
18µg
18%

Vitamin B6
0.33mg
17%

Calcium
133mg
13%

Magnesium
47mg
12%

Iron
1mg
11%

Vitamin B5
0.98mg
10%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Phosphorus
77mg
8%

Copper
0.15mg
8%

Vitamin B3
1mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.48mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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