Butternut Squash Soup - Thyme, Black Pepper Essential Oil

2 T. butter


1/2 yellow onion chopped


2 garlic cloves, pressed


1/2 large butternut squash – peeled, seeded, and cut into 1-in. cubes


4 c. chicken stock


2 drops Thyme oil


1/2 cube chicken bouillon


1 pinch ground cumin


1 pinch ground allspice


1 drop Black Pepper oil


Salt to taste

In a large pot, melt butter over medium heat; cook the onion and garlic in the hot butter until the onion has softened, about 5 minutes. Add the squash, chicken stock and Thyme oil. Bring to a simmer and cook until the squash is tender, about 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, Black Pepper oil and salt. Remove from heat.

Pour the soup into a blender, filling no more than halfway. Carefully start the blender, holding lid with towel to avoid heat, and using a few quick pulses to get the soup moving. Continue to puree in batches until smooth and pour into a serving bowl.