Delicious creamy squash soup with added umami from porcini and rosemary

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