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.

Hummus- Lemon,Thyme, Black Pepper Essential Oil

▪    1/2 cup extra virgin olive oil

▪    1/2 cup fresh lemon juice

▪    1 tsp. honey

▪    6 small garlic cloves, peeled

▪    3 drops doTERRA Lemon Essential Oil

▪    1-2 drops doTERRA Thyme Essential Oil ( I also sub out rosemary also)

▪    1 drop doTERRA Black Pepper Essential Oil

▪    15 oz. can garbanzo beans, drained

▪    15 oz. can northern white beans, drained

▪    1 tsp. sea salt

1.  Place all ingredients in a blender or food processor and process until desired consistency is reached.

Serve with fresh veggies or whole wheat pita bread.

Coconut Thai Chicken soup - Lime, Basil, Cilantro Essential Oil

2 boneless skinless chicken breasts

kosher salt and fresh ground pepper, to taste

1-2 C frozen stir fry veggies, I like the bag from Costco

2 cups baby chopped baby spinach or other greens like swiss chard

1 drop doTerra lemongrass essential oil or 2 Tbsp. lemongrass

2 Tbsp. ginger, minced

1 can coconut milk

3 cups chicken broth

2 Tbsp. fish sauce

1 tsp. chili-garlic sauce 

3 Tbsp lime juice or the all the juice from a fresh squeezed lime (or 4 drops lime oil)

1 bunch green onions, sliced

1 drop basil

2 drops cilantro oil

Instructions:

1. In a large saucepan, boil uncooked chicken breasts in the 3 C of chicken broth until cooked all the way. Remove them from the pan and shred them.  Return the shredded chicken to the pan and add the can of coconut milk, turning heat to medium.

2. Stir in frozen veggies, chopped spinach, ginger, fish sauce, chili-garlic sauce, and lemongrass oil and simmer for about 20 minutes.

Add chopped green onions, basil, and cilantro and lime juice just before serving. Serve in large bowls.