Ready-for-Fall, Butternut Squash Soup with Essential Oils
32 oz chicken or vegetable stock
3 cups butternut squash, peeled and cubed
1 cup carrots, diced small
1 Vidalia onion, chopped finely
1 clove garlic, minced
1 drop cinnamon essential oil
2 drops nutmeg essential oil
2 drops clove essential oil
Salt and Pepper to taste
Optional: ½ cup white wine or ½ cup whipping cream
Sauté onions and garlic in t tbs. olive oil, over medium heat, until tender. Add squash and carrots. Cook an additional 4-5 minutes. Add salt and pepper and stock. Blend in blender or with hand mixer.
Return to sauce pan, bring to boil and reduce heat to medium-low. Cook for 20-30 minutes. Stir in the essential oils and serve after 5 minutes.