Squash and Orange Soup
From: David Wakely
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.