Another yummy recipe brought to you by Young Living!
Doesn't it look so warm, inviting,
If you love butternut and acorn squash like I do, give this a try!
Winter Squash Soup
• 1/4 cup coconut oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 5 cups low sodium chicken or vegetable stock
• 4 cups 1-inch pieces butternut squash
• 4 cups 1-inch pieces acorn squash
• 1 teaspoon salt
• 2 drops Thyme essential oil
• 2 drops Sage essential oil
• 1 drop Black Pepper essential oil
Melt coconut oil in large pot over medium heat. Add onion and garlic and sauté until soft, about 10 minutes. Add broth, squash, and salt; bring to boil. Reduce heat, cover and simmer until squash is very tender when poked with a fork, about 20 minutes. Puree soup with an immersion blender until smooth. Add essential oils and serve, adjusting seasonings to taste.
*If you want to serve it in a squash, just hallow out the bottom of a butternut squash or half of an acorn squash. Bake in 350' oven til soft.
*Be sure not to add your essential oils to the soup til it has cooled some so you don't destroy some of the health benefits of it.
To see more recipes and other fun ideas visit the Young Living Blog!