Curried Butternut Squash and Apple Soup
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Curried Butternut Squash and Apple Soup might be a recipe you should try. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 134 calories, 7g of protein, and 3g of fat. A mixture of a squirt sriracha, butternut squash, apple, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn. It works well as a hor d'oeuvre. This recipe from Foodista has 9 fans. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an awesome spoonacular score of 89%. Similar recipes include Curried Apple + Butternut Squash Soup, Curried Butternut Squash and Apple Soup, and Curried Butternut Squash & Apple Soup - Crock Pot.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 3.5 oz cauliflower
- 2.5 oz butternut squash
- 2 oz apple
- 1 cup water
- 2 tsp braggs liquid aminos
- 0.5 tsp curry powder
- 0.25 tsp ginger powder
- 0.125 tsp a squirt sriracha
- 0.125 block lite tofu
Instructions
- 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.