Squash and Orange Soup

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 yogurt.