LOADING
Share
Ingredients
- 6 tbsp chopped onion
- 4 tbsp butter
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken boullion
- 1/2 tsp dried marjoram
- 1/8 tsp cayenne pepper
- 2 drops Améo Clove
- 2 drops Améo Nutmeg
- 2 drop Améo Cinnamon
- 1 drop Améo Black Pepper
- Optional: dollop of Greek yogurt to top
Instructions
1. Saute onions in butter. Add squash, water, bouillon, cayenne pepper, and marjoram.
2. Bring to boil; cook until squash is tender (about 20 minutes).
2. Puree squash in a blender or food processor until smooth and add essential oils. Add a dollop of Greek yogurt to top if you want—enjoy!
Previous Article
Moringa Morning Smoothie
Next Article
Lucky Lime Green Food Dye
