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Roasted Butternut Squash Soup

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.