Directions

  1. Saute onions, carrots, and celery in oil in large stockpot over medium-high heat, stirring frequently, about 5 minutes.
  2. Add squash, three-quarters of the apple, cilantro and curry powder. Cook 5 to 8 minutes; add broth and bring to a boil. Simmer an additional 10 minutes or until vegetables are tender. Cool slightly.

  3. Place soup in batches in blender or food processor. Cover; blend until smooth. Return to stockpot.
  4. Stir in yogurt until blended. Add tofu and remaining apple; heat through.