Bountiful Butternut Squash Soup

Fall is here and this creamy butternut squash soup made with top quality essential oils is the perfect go-to for when you or loved ones feel a bit under the weather.

  • Author: Jenni Wilson


Units Scale
  • 1/4 cup medium onion, diced
  • 1/4 cup medium celery, diced
  • 1/4 cup small carrot, diced
  • 3 cups medium butternut squash, diced
  • 2—3 cups chicken stock
  • 1/2 cup yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 drops cardamom essential oil
  • 2 drops cinnamon or cassia essential oil


Roast the first four ingredients at 350°F in the oven. When nicely browned, put in a sauce pan.

Add two cups of chicken stock, yogurt, salt, and pepper.

Simmer until just boiling, and then place in a food processor.

Purée until smooth. (Add more stock if needed for a smooth, soupy texture.)

Add the cardamom and cinnamon essential oils.

Add more seasoning if needed. Serve hot with wheat crackers or toasted sourdough bread.

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Enjoy the comfort of this soup, along with the immune strengthening power of the cardamom and cinnamon essential oils! So good!!

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