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Butternut Squash Soup With Cinnamon Essential Oil

Butternut squash is a rich and flavourful vegetable (although technically a fruit, who knew?!) that is perfect for making a creamy autumn soup. Butternut squash is not only delicious, but also a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E. The added cinnamon essential oil gives this recipe a spicy & warm taste.

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Servings: 4

Prep Time: 00:15

Cook Time: 05:00

Main Ingredients

2 whole butternut squash

4 cups chicken stock

1 carrot

1 celery

1 onion 125 ml heavy cream

1 drop cinnamon essential oil

pinch salt

pinch pepper

Preparation

1Peel and cube butternut squash and place in slow cooker with 2 cups of the chicken stock for 5 hours on low heat.

2Finely dice carrot, celery and onion. Sauté in frying pan with oil until vegetables are translucent. Deglaze pan with 2 cups of chicken stock. Add mixture to slow cooker.

3Blend slow cooker mixture with hand blender until smooth. Add heavy cream, salt, pepper, and cinnamon essential oil. Blend until combined.

4Serve warm with bread crisps.

Additional Notes

Cinnamon essential oil can be purchased: https://www.mydoterra.com/heatherleguilloux

Reviews: 0

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