Ingredients

A couple glugs

olive oil

small squash, cubed and peeled

small onion, chopped

rosemary spring

1 tsp

dried rosemary

1 tsp

ground turmeric

500ml

vegetable stock

150g

dried porcini, soaked in hot water for 30 minutes

1 tsp

garlic powder

A drizzle

extra virgin olive oil

1 tsp

sea salt

1 tsp

cracked black pepper

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

Thanks to @nikibakes_uk for the recipe.

Method

In a soup pot add a generous drizzle of olive oil, chopped onion and rosemary.
Cook on medium heat for 2-3 minutes until your onion starts to become translucent.
Add in your cubed squash, dried rosemary, turmeric powder and sauté for a couple of minutes, stirring from time to time.
Add in your veggie stock and bring to the boil. Cook on a low heat for 20-30 minutes.
Once the squash is cooked puree everything in a pot using a hand-held blender.
As an alternative you can use your food processor and blend your soup in a few goes.
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.
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!