Ingredients
Soup
- 1 large butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 3 cups chicken or vegetable stock
- 2 tsp toasted powder cumin
- 1 tsp grounded curry
- 2 tsp grated fresh ginger more for extra kick
- 14 ounces light coconut milk 1 can
Macadamia Nuts and Basil Pesto
- 1/2 cup macadamia nuts
- 2 cups basil leaves
- 1 tsp lemon juice
- salt and pepper
- 1/2 cup extra virgin olive oil
Servings: people
Instructions
Soup
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
- Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
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