Butternut Soup
2 Tbsp. olive oil
2 onions, chopped
2 cloves garlic, chopped
Salt and pepper
2 lbs. butternut squash, peeled & cubed
4 c. vegetable broth
2 drops clove oil*
3 drops nutmeg oil*
1 drop cinnamon oil*
In a soup pan over medium heat, saute' onions, garlic, salt and pepper in olive oil until tender. Add cubed squash and cook for 3-5 minutes. Next, add broth and bring to a boil over medium-high heat. Continue to boil for 25 minutes or until squash is fork tender. Remove from heat. Using a hand mixer, puree until smooth. Stir in oils. Allow oils to infuse into soup for 5-8 minutes and then serve.
Makes 5 1/2 cups.
(I use Young Living essential oils)