HOW TO MAKE BUTTERNUT SQUASH SOUP IN CROCKPOT With Vitality Essential Oils | Dairy Free

RECIPE
-1 Butternut Squash Chopped
-Save, clean, and dry seeds
-1 Can of Coconut Cream https://amzn.to/2q68skQ
-1 Box of Chicken Stock https://amzn.to/2S7BmO7
-Kosher Salt to Taste https://amzn.to/2PHcIlL
-Thyme Vitality Essential Oil (Link Below)
-Black Pepper Vitality Essential Oil (Link Below)
-Option: Fresh Thyme for finishing

Place chopped squash in crockpot with stock. Set on high. Check after 2 hours for softness. If adequate blend. Then add back to pot. Add coconut cream, salt, and your essential oils 1 drop at a time checking for balanced flavor. I did 6 drops of each but this was a big squash. Yours may be smaller or larger so again test by taste.

Bake seeds at 300 degrees for 25-30 minutes until they are golden brown. I tossed mine in olive oil, kosher salt and gave a few drops of thyme before and after they baked. Always test for your taste and add oils 1 drop at a time as they can get intense fast.

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