Squash And Orange Soup

1. 1

   Peel and finely dice the squash of your choice, leaving out any seeds, etc. Finely 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 to 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 until an even consistency has been achieved. Tip back into pan and add orange juice and fresh ground black pepper. Reheat, but do not boil. Serve marbled with plain yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.