Creamy Butternut Squash, Green Apple & Curry Soup - cooking recipe

Ingredients

8 ounces soft tofu
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon curry powder
4 cups vegetable broth (from boullion cubes or can)
1 medium butternut squash, cut into cubes (approx. 5-6 cups)
2 green apples, peeled & cubed
salt & pepper

Preparation

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.