Super creamy and warm, this soup is perfect for a cold winter day. You can never go wrong with a Pumpkin soup!


Servings: 4-5


Ingredients
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


Instructions

1. Roast first four ingredients in 175° C oven; when nicely browned put in a saucepan.
2. Add two cups of chicken stock, heavy cream, salt and pepper.
3. Simmer until just boiling, place in food processor.
4. Puree until smooth, and add more stock if needed for a smooth, soupy texture.
5. Add Cardamom and Cinnamon Bark essential oils.
6. Add more seasoning if needed. Serve hot.

Essential Oil Spotlight

Cinnamon is derived from a tropical, evergreen tree that grows up to 45 feet high and has highly fragrant bark, leaves, and flowers. Extracted from bark, Cinnamon oil supports healthy metabolic function and helps maintain a healthy immune system when needed most.* Cinnamon is frequently used in mouth rinses and chewing gums. Cinnamon has a long history of culinary uses, adding spice to desserts, entrées, and hot drinks. Due to its high content of cinnamaldehyde, Cinnamon should be diluted with a carrier oil when applied to the skin and only one to two drops are needed for internal benefits.*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Let us know what you think to this recipe in the comments below. Would you change or add anything?