By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
This creamy, delicious dish is rich in antioxidants, fiber, and anti-inflammatory omega-3s that are particularly important for inclusion in your heart-healthy diet. Butternut squash is warming and good for stabilizing blood sugar levels to keep your system balanced for hours. Macadamia nuts contain essential vitamins and minerals including potassium, manganese, thiamine, and fiber, all of which help your body defend against disease and increase overall energy.
*Choose organic produce whenever possible*
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onions
- ¾ cup macadamia nuts, roughly chopped
- 2 teaspoons grated fresh ginger, peeled
- 1 clove minced garlic
- 1 teaspoon ground turmeric
- 1 cup green apples, peeled, cored, and diced
- 1 medium to large butternut squash, peeled, seeded, and diced
- 1 cup chicken or vegetable Stock
- 4 tablespoons plain yogurt
- 4 teaspoons macadamia nuts, roughly chopped
Heat the oil in a large pot. Add the onions, macadamia nuts, ginger, and garlic and sauté until lightly browned, about 3 to 5 minutes. Stir in the turmeric. Add the apple and squash. Stir for about 3 minutes, coating them with the other ingredients, and then add the stock. Cover and cook for about 20 minutes, until the squash is quite soft. Pour all the ingredients into a food processor and blend until smooth and creamy. Add a little hot water if the soup is too thick or for a thinner consistency. Serve with a large dollop of yogurt and a teaspoon of macadamia nuts. Serves 4.
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