Essential Butternut Squash Soup

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.

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