This unique and wonderful seasonal favorite will be the talk of your Fall/Halloween party. Enjoy a traditional favorite with a twist!
Ingredients: 1/2 large butternut squash, peeled and diced (about 2 cups) 8 oz. pumpkin puree 3 cups chicken stock 1/2 cup heavy cream 2 tbsp. unsalted butter 2 tbsp. extra virgin olive oil 1 yellow onion, diced coarse sea salt to taste 12 drops Patchouli Essential Oil 1 shake of nutmeg.
Directions: Melt butter and olive oil together in a large pot over medium high heat. Add onions and sauté until soft, 3-5 minutes. Add squash and stir with spoon until all pieces are coated with oil. Next, pour in chicken stock and scoop in pumpkin puree. Stir well. Bring to a simmer, and cover. Simmer for 20 minutes, until squash is tender. Puree the soup with an immersion blender, in a food processor, or in a blender, but be careful because the soup gets hot. When pureed, strain the soup into another pot. (Fine mesh strainer works best). Over medium heat, add the cream, salt, nutmeg.
Right before serving, add the patchouli. Stir until heated through, then serve.
