One of my favorite soups...made even better by adding essential oils! I get rave reviews every time I make it. The recipe makes a lot, so I put the leftovers in canning jars to take to work for lunch during the week...
Butternut Squash Soup
2 pounds butternut squash, peeled and cut in chunks 8 ounces unsalted butter 1 cup heavy cream 1/2 cup pure maple syrup 1 cup apple cider 1 large onion, sliced 4 drops Cassia (or Cinnamon Bark) essential oil 1/2 teaspoon nutmeg
Boil onion and squash until just tender. Drain well. Add butter, cream, syrup, cider, Cassia, and nutmeg. Purée with emulsion blender until completely smooth. Heat thoroughly and serve.