Curried butternut squash and apple soup
A delicious Curried Butternut Squash and Apple Soup recipe that is gluten-free, dairy-free, lacto-ovo vegetarian, and vegan. Perfect for Autumn, this soup can be enjoyed as a hor d'oeuvre. It covers 16% of your daily requirements of vitamins and minerals.
Ingredients
cauliflower
99.22 g
butternut squash
70.87 g
apple
56.7 g
water
236.59 ml
braggs liquid aminos
2 tsps
garlic powder
0.5 tsps
ground ginger
0.25 tsps
sriracha sauce
0.12 tsps
dry tofu
0.12
Method
- 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.
Nutrition:
Carbs
23 g
Fat
2 g
Protein
7 g
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