Oil Infused Recipe : Roasted Butternut Squash Soup

 
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When it starts to get chillier and I can’t get enough soup! This recipe is super creamy and warm, and you can modify it to be vegan! The essential oils take it to the next level and insider tip, buy the butternut squash already peeled and diced to make it even easier! -Lauren Dunaway

INGREDIENTS:

  • 1/2 onion diced

  • 2 stalks celery diced

  • 2 carrots diced

  • 3 cups diced butternut squash

  • 2–3 cups chicken stock (or substitute vegetable stock)

  • ½ cup coconut cream (or the thick part at the top of canned coconut milk)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 drops Cardamom Vitality

  • 2 drops Cinnamon Bark Vitality

INSTRUCTIONS:

  1. Roast the first 4 ingredients at 350 for about 20 minutes; when nicely browned put in a saucepan.

  2. Add 2 cups chicken stock, coconut cream, salt, and pepper.

  3. Simmer until just boiling, place in a food processor.

  4. Puree until smooth, add more stock if needed for smooth, soupy texture.

  5. Add essential oils. Start small and you could even start by adding some on the end of a toothpick, tasting, and adding more.

  6. Add more seasoning if needed. Serve hot.

This recipe serves 4-6 people and it would be delicious served with grilled cheese or warm bread!

What's your favorite soup to make in the fall? Share in the comments and tag a friend who'd love this recipe!

 
Food Recipeslesley grahamvitality oils, FallComment