Butternut Squash Soup

Butternut Squash Soup
2 tbsp. olive oil
2 onions, chopped
2 cloves garlic, chopped
2 lbs butternut squash, cubed
3 cups vegetable or chicken broth
1 cup of heavy whipping cream or almond milk
1 tbsp brown sugar
2 drops clove vitality
1 drop cinnamon bark vitality
salt & pepper

In soup pan, saute’ onions, garlic, salt and pepper in olive oil over medium heat until tender. Add cubed squash and cook for 3-5 minutes. Next, add broth, cream/milk and brown sugar and bring to a boil. Boil on medium-high heat for 25 minutes or until squash is fork tender. Remove from heat. Using a hand mixer, puree until smooth. Stir in the essential oils. Allow oils to infuse into soup for 5-8 minutes and then serve.