INGREDIENTS

  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • Roasted macadamias, to garnish

DIRECTIONS

  1. Heat oil in an Anolon Advanced Bronze saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
  2. 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.
  3. 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.
  4. Reheat and serve in bowls scattered with extra macadamias.
  • Yield:

    4 Servings

  • Cuisine:

    American

  • Course:

    Soup