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.
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