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Print this Recipe    Squash Orange

Squash and Orange Soup

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.

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