Pumpkin And Macadamia Soup (Gluten-Free, Grain-Free) - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
3/4 cup macadamia nuts, roughly chopped
2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon ground turmeric
1 cup granny smith apple, peeled, cored and diced
2 lbs butternut squash, peeled, diced
1 cup chicken stock
yoghurt, for serving
macadamia nuts, for serving

Preparation

Heat the oil in a large skillet.
Add the onion, macadamia nuts, ginger and garlic and saute until lightly browned.
Add the turmeric (and cumin, if you use it) and stir.
Add the apple and squash.
Stir for 2-3 minutes and the add the chicken stock.
Cover and cook for 20 minutes or until squash is quite soft.
Pour all ingredients into a food processor and blend until smooth and creamy.
Serve with a large dollop of yoghurt (or cream) and whole or halved macadamia nuts.
Add a little hot water if the soup is too thick (I added some more stock).