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Améo Butternut Squash Soup

Zija International


  • 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


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!


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