Butternut and Macadamia Soup

Serves 4


1 Tablespoon macadamia or olive oil.

½ Cup roughly chopped macadamias.

1 Small onion.

1 Teaspoon grated ginger.

3 Cups diced butternut.

1 Apple chopped.

3 Cups of chicken stock.

½ Cup plain yoghurt.

Whole or halved macadamias roasted for garnish.


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