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Squash and Orange Soup

From: dw@dmu.ac.uk (David Wakely)
Date: Tue, 12 Oct 1993 15:29:47 GMT

Peel and finely dice the squash of your choice, leaving out any seeds etc.
Fniely chop a medium sized onion or a handful of shallots. Put both in a
large pan and add just enough water to cover. Add a little very finely
chopped parsley.

Bring pan to the boil, and then simmer for 15-20 minutes (or until squash
and onion have gone very soft). Turn out heat and allow to cool slightly.

Put contents of pan through a blender till an even consistency has been
achieved.

Tip back into pan and add 5 fl oz fresh orange juice and fresh ground
black pepper. Reheat, but do not boil.

Serve marbled with plain yoghourt.