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Butternut Soup - Tasty, Healthy and Perfect for Fall

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)

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