Curried Butternut Squash and Apple Soup

By December 3, 2010Uncategorized

8 ounces soft tofu

1 medium onion, chopped

1 tablespoon olive oil

1 tablespoon curry powder

4 cups vegetable broth

1 medium butternut squash, cut into cubes

2 apples, peeled & cubed

salt & pepper

In a large soup pot, sauté onion in oil until clear. Add curry powder & cook for 1 minute. Stir in stock, squash & apples. Bring to a boil. Simmer, covered until squash & apples are fork-tender. In a blender (or food processor) puree tofu and soup in batches.  Return to pot & season w/ salt & pepper.

Adapted from

Author Terra

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