Porchini, Rosemary and Squash Soup

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


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 


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!


Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x