Saturday, November 29, 2014

Winter Squash Soup

Now that the weather is decidedly chilly, why not try this easy vegan version of Winter Squash Soup infused with essential oils?!  You won't be disappointed!  

What You Need:

• 1/4 cup coconut oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 5 cups low sodium 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

What You Do:

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. Enjoy!  ♥

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