Squash and orange soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See below | ||
Directions
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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