Orange and Butternut Soup

Ingredients:

1 large onion, chopped
2 tbsp vegetable oil
1 to 2 butternut squashes, weighing about 900 gm, peeled and diced
Grated rind and juice of 2 oranges
1.5l rich vegetable stock
2 bay leaves
Salt and freshly ground black pepper
Nutmeg, freshly grated
2 tbsp chopped fresh parsley

Preparation:

1. Cook the onion in the oil until softened but not browned, then add the prepared squash and cook slowly for 5 minutes, stirring occasionally. Stir in grated orange rind, then add the stock, bay leaves and seasonings. Bring to the boil, then cover and simmer for 40 minutes, until the squash is tender and cooked through.
2. Allow the soup to cool slightly, remove the bay leaves, then puree in a blender or food processor until smooth. Rinse the pot and return the soup to it, adding the orange juice. Reheat the soup slowly – do not let it boil – then season to taste. Add the chopped parsley and sprinkle with nutmeg just before serving.