Yummmmm Butternut squash soup! I love making and EATING soup! Super creamy and warm, this soup is perfect for a cold winter day.
¼ cup medium diced onion
¼ cup medium diced celery
¼ cup small diced carrot
3 cups medium diced butternut squash
2–3 cups chicken stock
½ cup heavy cream or evaporated skim milk
1 teaspoon salt
½ teaspoon black pepper
2 drops Cardamom essential oil
2 drops Cinnamon Bark essential oil
Roast first 4 ingredients in 350 degree Fahrenheit oven; when nicely browned put in sauce pan.
Add 2 cups chicken stock, heavy cream, salt and pepper.
Simmer until just boiling, place in food processor.
Puree until smooth, add more stock if needed for smooth, soupy texture.
Add essential oils.
Add more seasoning if needed. Serve hot.