My friend KC Thor of KC’s Kafe developed this recipe a year ago for an episode on her What’s Cookin show. I’ve long awaited the new squash harvest this year and this is now my absolute favorite butternut squash soup recipe. It’s an amazing savory blend of flavors that is super easy to put together. I’ll be making this recipe every week until I run out of butternut squash this fall.
It’s perfect for a simple dinner with a salad and slice of artisan bread, or reheated on the stovetop for a leisurely lunch. I only recommend using Therapeutic Food Grade essential oils, and the oregano oil gives a rich depth of flavor that even fresh oregano can’t match. Plus, the oregano and lemon essential oils will give your immune system a boost that you’ll need during cold and flu season to stay strong. Enjoy!
2 T organic butter
1 T organic, extra virgin, cold pressed olive oil
2 small organic onions, chopped
3 large cloves organic garlic, minced
2 oz. organic cream cheese
Fresh ground pepper
2 lbs steamed organic butternut squash, peeled and cubed
6 T organic white miso dissolved in 4 C purified water
2 drops food grade oregano essential oil
1 drop food grade lemon essential oil
Heat soup pan over medium heat. When hot, add butter and olive oil. When the butter is melted add onions and saute’ for 1-2 minutes. Add garlic and cream cheese. Heat until cream cheese is melted, add sea salt and pepper to taste.
Add squash to mixture and saute’ 1-2 minutes. Add miso broth and bring mixture to a boil. Allow to cool, then spoon out 1/2 the mixture into blender and blend until smooth. Return to soup.
Add essential oils and allow the soup to simmer 5 minutes. Garnish with whole grain croutons, shredded carrots or fresh oregano.
Makes approximately 5 1/2 cups.