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I made this awesome butternut squash soup, infused with fresh rosemary, coconut and roasted garlic. I know it is a very strange combination of flavors, but trust me, somehow they work and it made for a delicious and velvety smooth soup.
I posted the recipe below the picture of the soup which I garnished with, fresh rosemary, shredded coconut, toasted pumpkin seeds, and crispy cubes of butternut squash, which I fried up in a little roasted garlic infused oil.
Very simple soup, and perfect for fall weather.
How to make it and how to do it:
Saute these veggies in oil, till golden and soft:
1 tbsp roasted garlic oil
1 big stalk celery medium diced
1 medium sized carrot medium diced
1 medium sized yellow onion medium diced
Add these ingredients in order and cook down till reduced
2 good quality vegetable bouillon cubes
1/2 cup white wine
2 tbsp white balsamic vinegar
2 tsp white miso paste
1 head of roasted garlic
Add 8-10 cups of water (depending on the thickness you would like) and add the following ingredients and simmer all together.
1 large butternut squash chopped into pieces
1 tbsp chopped rosemary needles
1 cup coconut milk or 1/3 cup creamed coconut
salt and pepper to taste
Once squash is soft and tender, let it cool down a bit before blending.
Blend till velvety smooth and enjoy :)