1) Get ready two small saucepans.

2) 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.

3) 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.

4) Mix the blended part of the soup with the simmered squash and apples.

5) Mix in the cubed tofu, gently re-heat and serve.