Pumpkin and Macadamia Soup (Gluten-Free, Grain-Free)

Ingredients

  • 2 tablespoons
  • olive oil
  • 2 tablespoons
  • olive oil
  • 1 cup
  • onion, chopped
  • 1 cup
  • + 31 more ingredients
    • onion, chopped
    • ¾ cup
    • macadamia nuts, roughly chopped
    • ¾ cup
    • macadamia nuts, roughly chopped
    • 2 teaspoons
    • fresh ginger, grated
    • 2 teaspoons
    • fresh ginger, grated
    • 2
    • garlic cloves, minced
    • 2
    • garlic cloves, minced
    • ½ teaspoon
    • ground turmeric
    • ½ teaspoon
    • ground turmeric
    • 1 cup
    • granny smith apple, peeled, cored and diced
    • 1 cup
    • granny smith apple, peeled, cored and diced
    • 2 lbs
    • butternut squash, peeled, diced
    • 2 lbs
    • butternut squash, peeled, diced
    • 1 cup
    • chicken stock
    • 1 cup
    • chicken stock
    • yoghurt, for serving
    • macadamia nuts, for serving

1 Heat the oil in a large skillet. 2 Add the onion, macadamia nuts, ginger and garlic and sauté until lightly browned. 3 Add the turmeric (and cumin, if you use it) and stir. 4 Add the apple and squash. 5 Stir for 2-3 minutes and the add the chicken stock. 6 Cover and cook for 20 minutes or ...

View full recipe at SpringPad

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