Absolutely love this recipe of Squash Soup by the Six Senses Zighy Bay Executive chef, Richard Lee.
500ml vegetables stock
750 gram squash, cut into cubes
2 red onions, chopped
2 garlic cloves, halved
60 ml yoghurt
1 gram ground nutmeg
Salt and pepper to taste
Put the stock and 500ml of water into a heavy-based pan and bring to boil, add the squash, onions and garlic and return to the boil. Reduce the heat slightly and cook for 15 minutes or until the squash is smooth.
Drain the vegetables in a colander, reserving the liquid. Puree the squash mixture until smooth, either in a blender or with a hand masher (you may need to add some of the reserved liquid to make mashing a little easier). Return the squash puree to the pan stir in enough reserved liquid to reach the preferred consistency. Season to taste the nutmeg and cracked black pepper.
Ladle the soup into bowls and pour some of the live yoghurt into each bowl to create a swirl pattern on the top. Sprinkle with nutmeg, serve with fresh rye bread.