( from boullion cubes or can)
butternut squash, cut into cubes
( approx. 5-6 cups)
green apples, peeled & cubed
salt & pepper
- In a large soup pot, saute 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.