• “There is treasure to be desired and oil in the house of the wise.” – Proverbs 21:20

Roasted Butternut Squash Soup

When it starts to get cooler and the days get shorter, nothing warms you up like a comforting bowl of soup. But many soups are packed with hidden fat, sodium, and calories. This fall opt for a lighter fare with this Roasted Butternut Squash Soup recipe.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

6 cups butternut squash, peeled and cubed
2 tablespoons olive oil, divided
½ teaspoon salt
3 garlic cloves, minced
3 carrots, diced
1 onion, diced
2 apples, diced
3 tablespoons water
1 cup vegetable broth
1 cup light coconut milk
1 drop Black Pepper Vitality™ essential oil
1 drop Cinnamon Bark Vitality™ essential oil
2 teaspoons garlic powder
2 teaspoons onion powder
Additional salt to taste
Green onions, chopped (for garnish)

Instructions

Preheat oven to 350°F.

Toss squash in olive oil and salt and bake on a cookie sheet for 30–35 minutes.

While squash is cooking, heat olive oil in a large sauté pan. Add garlic and cook for 30 seconds.

Add carrots and 3 tablespoons water or vegetable broth to pan. Cover and cook for 10 minutes.

Add onion and apples. Cook 15–20 minutes or until all veggies/fruit are soft.

Add veggies/fruit to the blender and blend until well combined. Transfer to a large pot.

Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk. Stir in Cinnamon Bark Vitality™, Black Pepper Vitality™, garlic powder, and onion powder.
Add salt and pepper to taste. Stir thoroughly.

Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.

Best paired with a cozy blanket and your favorite book.

NOTE: The Vitality line of oils is the same 100% therapeutic-grade essential oils for which Young Living® has become known. The Vitality line was created so that members can now draw clear distinction between topical/aromatic use and dietary use.

– courtesy of Young Living Blog

roasted-butternut-squash-soup

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