Porchini, Rosemary and Squash Soup

A deliciously creamy squash soup with extra comforting flavours of rosemary and umami porchini mushrooms!

Ingredients:

1 small squash, cubed and peeled

1 small onion, chopped

1 rosemary spring and 1 tsp dried rosemary

1 tsp ground turmeric @steenbergsltd 

500ml of veggie stock

150g of dried porcini, soaked in hot water for 30 minutes

1 tsp of garlic powder @steenbergsltd 

A drizzle of extra virgin olive oil

A couple glugs of olive oil

1 tsp of sea salt @steenbergsltd 

1 tsp of cracked black pepper @steenbergsltd 

Method:

1.             In a soup pot add a generous drizzle of olive oil, chopped onion and rosemary.

2.             Cook on medium heat for 2-3 minutes until your onion starts to become translucent.

3.             Add in your cubed squash, dried rosemary, turmeric powder and sauté for a couple of minutes, stirring from time to time.

4.             Add in your veggie stock and bring to the boil. Cook on a low heat for 20-30 minutes.

5.             Once the squash is cooked puree everything in a pot using a hand-held blender.

6.             As an alternative you can use your food processor and blend your soup in a few goes.

7.             In a skillet pan add in your porcini mushrooms with the garlic powder and cut in small cubes. Cook for 2-4 minutes or until the water is evaporated.

8.             Now add this in your squash soup in a bowl, top with more porcini mushrooms and some fresh rosemary and extra virgin olive oil drizzle. Perfection!