This is a “healthily indulgent soup”, using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. You can get delicious macadamias delivered to your doorstep from Nuthouse.
- 2 tablespoons olive oil
- 1/3 cup raw macadamia nuts roughly chopped
- 1 small white onion chopped
- 1 tablespoon ginger grated
- 2 cups squash or pumpkin diced
- 1 apple peeled and chopped
- 3 cups chicken stock
- Roasted macadamias to garnish
Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
Add the squash and apple and cook 1-2 minutes further, then pour over the stock. Cover and cook for 15-20 minutes or until squash is soft.
Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
Reheat and serve in bowls scattered with extra macadamias.