Essential Butternut Squash Soup

August 31, 2016

Ingredients

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

Directions

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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