Prep 30 mins
Cook 30 mins
This recipe is from "Healing Foods" by Sandra Ramacher. I didn't pay attention to the preparation time, but I guess it was about 30 minutes. I'm very slow in peeling and dicing pumpkins :) The cookbook I got it from is a SCD (Specific Carbohydrate Diet) cookbook, so the yoghurt used is special SCD yoghurt (24 hours fermented) and the chicken stock is homemade. Feel free to use any kind of yoghurt or cream and whatever chicken stock you have on hand if you're not following the SCD. Accidentally I added 1 teaspoon ground cumin, too, because I mixed it up with turmeric and it was too late to remove it when I became aware of my language confusion ;) But it turned out very nice, so I kept this addition. Enjoy!
- 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
- Heat the oil in a large skillet.
- Add the onion, macadamia nuts, ginger and garlic and sauté 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).
WOW! This exploded with flavor. Thank you for posting this recipe. I used an immersion blender and left it a little chunky for the texture. I did have to add a bit of extra broth to thin it to our preferred texture. A dollop of plain Greek yogurt really enhanced the sweetness of the soup.