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Home Recipes Soups Porcini, Rosemary and Butternut Squash soup Recipe

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...

Porcini, Rosemary and Butternut Squash soup Recipe

Ingredients

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

  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! 

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Steenbergs, 6 Hallikeld Close,
Barker Business Park, Melmerby,
Ripon, HG4 5GZ
Company reg: #4316848
VAT no: #828127524


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