CSN stores Giveaway - deadline EST 12am, Butternut squash soup recipe

Thanks to everyone who has entered my giveaway so far! The deadline is tomorrow, midnight EST. So there is still time to enter! Please read all the different ways to get lets of entries in the guidelines: Giveaway link.

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 :)