Butternut Squash Soup w/ Coconut Ginger Creme

Dairy-Free, Egg-Free, Gluten/Grain-Free, Low Carb, Refined Sugar-Free, Soy-Free, Vegan

1 butternut squash cut in half lengthwise

1 apple, chopped

2 carrots, chopped

1 onion, chopped

3 c vegetable stock

½ tsp salt

¼ tsp pepper

1 drop each Young Living Nutmeg Vitality Essential Oil & Young Living Clove Vitality Essential Oil

½ c coconut creme

1 drop Young Living Ginger Vitality Essential Oil


  • Preheat oven to 350, line a baking sheet with foil, drizzle squash with olive oil & salt, and roast for 1- 1 ½ hrs.
  • Sautee the carrots & onion together 8-10 minutes until soft.
  • Place all ingredients (including chopped roasted squash) into a medium saucepan and low boil for 15-20 minutes until all veggies are soft. (Add essential oils after removed from heat).
  • Blend with an immersion blender to puree soup.
  • Mix ginger essential oil into coconut creme and serve 2-3 Tbsp per bowl of soup for garnish.

Optional add-ins: ½ tsp curry powder for some extra warmth, sprinkle soup with additional sea salt to taste.




Copyright 2017 © Sabrina Kate, All rights reserved

*Recipe for personal use only