Roasted Butternut Squash Soup

27 October 12, 2016 - Essential Oil Recipes, Essential Oils, Healthy & Fit, How to Use Essential Oils, Recipes, Vitality™ essential oils, Wellness

When it starts to get cooler and the days get shorter, nothing warms you up like a comforting bowl of soup. But many soups are packed with hidden fat, sodium, and calories. This fall opt for a lighter fare with this Roasted Butternut Squash Soup recipe. Low in fat yet rich in flavor, the only thing hidden in this soup is vitamin-rich vegetables, and lots of them. Its richness comes from the starches released by the winter squash, carrots, onions, and apples—no heavy cream or butter needed. With a velvety texture and rich, savory-sweet taste, this soup is the perfect thing to keep you full this fall.


Roasted Butternut Squash Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 6 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 3 carrots, diced
  • 1 onion, diced
  • 2 apples, diced
  • 3 tablespoons water
  • 1 cup vegetable broth
  • 1 cup light coconut milk
  • 1 drop Black Pepper Vitality™ essential oil
  • 1 drop Cinnamon Bark Vitality™ essential oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Additional salt to taste
  • Green onions, chopped (for garnish)


  1. Preheat oven to 350°F.
  2. Toss squash in olive oil and salt and bake on a cookie sheet for 30–35 minutes.
  3. While squash is cooking, heat olive oil in a large sauté pan.
  4. Add garlic and cook for 30 seconds.
  5. Add carrots and 3 tablespoons water or vegetable broth to pan.
  6. Cover and cook for 10 minutes.
  7. Add onion and apples.
  8. Cook 15–20 minutes or until all veggies/fruit are soft.
  9. Add veggies/fruit to the blender and blend until well combined.
  10. Transfer to a large pot.
  11. Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk.
  12. Stir in Cinnamon Bark Vitality™, Black Pepper Vitality™, garlic powder, and onion powder.
  13. Add salt and pepper to taste.
  14. Stir thoroughly.
  15. Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.
  16. Best paired with a cozy blanket and your favorite book.

What Vitality essential oils do you like using in your fall recipes? Let us know in the comments!



  • Deb October 27, 2016 - 5:13 pm Reply

    I added a scoop of Vanilla Spice Balance Complete. It was amazing!

  • Beverly Batho October 15, 2016 - 8:42 pm Reply

    1. When do you add the squash to the veggies/fruit mixture? Before step 9 or 10?
    2. If you have carrots, why not add Carrot Seed oil?
    Thanks for the recipe.

    • Young Living October 16, 2016 - 11:34 pm Reply

      Hello Beverly,

      1. You want to add the squash with all the other veggies to the blender (step 9).
      2. Carrot Seed Vitality Oil sounds like it would be a great addition to the recipe. We’ll have to try it next time we get a chance to make it!

      Thanks for stopping by with your question!

  • Sandra Hayley October 13, 2016 - 1:52 pm Reply

    This is the best tasting butternut squash soup I’ve ever had! I actually accidentally dropped in 2 drops of the Cinnamon Vitality oil – no problem! Might have added to the goodness of the flavor! I paired it with some really good sourdough bread we had gotten from EatZi’s food market and it was just the perfect cool weather meal. I will definitely be adding this to our fall repertoire for those times when only soup will do!

  • Jurhee October 13, 2016 - 6:51 am Reply

    This sounds yummy! We enjoy butternut squash (and other) soup frequently during cold weather.

  • Ruth October 12, 2016 - 7:49 pm Reply

    I love using YL lime Vitality essential oil in my guacamole!

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