Squash and orange soup

Yield: 1 servings

Measure Ingredient
\N \N See below

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 15-20 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.

David Wakely 12 Oct 1993

Recipe By :

From: Marjorie Scofield Date: 12-31-95 (00:29) (160) Fido: Recipes

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