Absolutely love this recipe of Squash Soup by the Six Senses Zighy Bay Executive chef, Richard Lee. SQUASH SOUP 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 Method: 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 … Continue reading Warm up with a Squash soup