Here we were having popsicles a month ago and now we are headfirst into fall and making soups! Where did the summer go? I can't really complain because I absolutely love soup season and make 1 or 2 soups a week during fall and winter. When spring starts to creep around the corner my husband may or may not be ready for soup season to end, but I can't ever seem to top out on soups and chilis. ;-)
This butternut squash soup is about as easy as you can get and tastes wonderful with that hint of nutmeg in each spoonful. Double or triple to make a big batch and freeze if needed or to make extra to take to a friend or brand new momma this fall. Serve alongside a thick slice of crusty bread and you've got yourself a quick, belly warming meal. See you in October!
Butternut Squash Soup
2 c butternut squash, cubed
2 c vegetable broth
1 medium onion, diced
1/4 tsp salt
1/2 tsp black pepper
1 drop Young Living Nutmeg Essential Oil
Place butternut squash, onion and vegetable broth in soup pot on stove, covered. Heat on high until boiling. Remove lid and simmer until squash is tender. Pour into blender with your seasonings and puree until smooth. You can add more vegetable broth or water to thin if needed. Top with pumpkin seeds or even crusty french bread croutons. Enjoy!
Recipe by Lauren Watson (#2221442)