This butternut squash soup is a standard in my kitchen during the fall months. The richness of butternut squash, combined with the earthiness of sage, and zip of lemon makes a flavor combination that is comforting, invigorating, and grounding all at once. This recipe is also a great chance to use the therapeutic wonderfulness of essential oils in your cooking. I’ll be talking more about these essential oils in upcoming posts, but if you just can’t wait to learn more, leave a comment below and I will send you all the info you need. 🙂 Enjoy!
– 1 Butternut Squash
– 1 Tablespoon Ghee
– 5 drops Therapeutic Grade Lemon Essential Oil (or zest)
– 1 cup (maybe a little more) Almond Milk, plain & unsweetened
1: Skin and cube Butternut Squash, boil until soft & drain.
3: Put all ingredients in blender, Blend until smooth
4: May need to be reheated on stove
5: Garnish with some chopped parsley. Serve with your favorite cracker and maybe some herbed goat cheese. Yum yum!