Butternut and macadamia soup

    Easy and delicious dish! Butternut squash and apple are pureed with macadamia nuts for a velvety, rich winter soup.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 tablespoon macadamia or olive oil
    • 134g roughly chopped macadamias
    • 1 small onion
    • 1 teaspoon grated ginger
    • 450g diced butternut squash
    • 1 apple, chopped
    • 720ml chicken stock
    • 240ml plain yoghurt

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil in heavy based pan; add the macadamias, onion and ginger and saute for 2 to 3 minutes, or until golden brown
    2. Add the butternut and apple and cook for 2-3 minutes and then pour over the stock.
    3. Cover and simmer until butternut is soft.
    4. Transfer mixture to a blender and process until smooth.
    5. Serve with a swirl of yoghurt and a few roasted macadamias for garnish.
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