Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil

• 2 onions, chopped

• 2 cloves garlic, chopped

• 2 pounds butternut squash, peeled and cubed

• 4 cups vegetable broth

• 2 drops Clove essential oil

• 3 drops Nutmeg essential oil

• 1 drop Cinnamon Bark essential oil

• Salt

• Pepper

Directions

• In soup pan, saute onions, garlic, salt, and pepper in olive oil over medium heat until tender.

• Add cubed squash and cook for 3–5 minutes.

• Next, add vegetable broth and bring to a boil.

• Boil on medium-high heat for 25 minutes or until squash is fork tender.

• Remove from heat.

• Using a hand mixer, puree until smooth.

• Stir in the essential oils.

• Allow oils to infuse into soup for 5–8 minutes and then serve.

• The soup may be garnished with a spoonful of yogurt if desired.