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Porcini, Rosemary and Butternut Squash soup Recipe

“A deliciously creamy squash soup with extra comforting flavours of rosemary and umami porchini mushrooms!” Thanks to @nikibakes_uk for the recipe.

Vegan
Porcini, Rosemary and Butternut Squash soup Recipe
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Ingredients

For the recipe:
  • A couple glugs olive oil
  • 1 small squash, cubed and peeled
  • 1 small onion, chopped
  • 1 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

01
In a soup pot add a generous drizzle of olive oil, chopped onion and rosemary.
02
Cook on medium heat for 2-3 minutes until your onion starts to become translucent.
03
Add in your cubed squash, dried rosemary, turmeric powder and sauté for a couple of minutes, stirring from time to time.
04
Add in your veggie stock and bring to the boil. Cook on a low heat for 20-30 minutes.
05
Once the squash is cooked puree everything in a pot using a hand-held blender.
06
As an alternative you can use your food processor and blend your soup in a few goes.
07
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.
08
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!