Butternut Squash Soup with Apples, Cranberries and Macadamia Nuts
- 3 Tablespoons olive oil
- 2 Cups chopped white or yellow onion
- 1 Tablespoon curry powder (I used also added nutmeg)
- 3 lbs butternut squash cubed (2 Cups or 16 oz. = 1 lb)
- 2 Fuji or Macintosh apples cubed
- 2 Cups chicken stock (sub with veggie stock if you are a vegetarian)
- Salt and pepper to taste
- Chopped parsley
- Dried cranberries
- Macadamia nuts
- In a big pot or Dutch Oven warm the olive oil, onions and spices, You want to cook the onions on low for about 15 minutes or until they are soft.
- Add the butternut squash, apples, chicken stock, salt, pepper and a little water if needed. Bring everything to a boil. Then reduce heat to low, cover and simmer soup for 40 minutes.
- While the soup is simmering chop your parsley and get out your blender.
- Once the soup is done, allow it to cool for 15 minutes. Once it has cooled take 80% of the soup and place it into your blender. Blend it until it has a smooth consistency. The other 20% of the soup you can mash with a potato masher or whisk. I like the consistency of my soup to be a little bit chunky.
- Place all the soup back in the pot or Dutch Oven and add more water to get the right consistency. Garnish with parsley, a handful of dried cranberries, a handful of macadamia nuts and possibly a little more salt.
Enjoy! xo Ashley