2 T organic butter

1 T organic, extra virgin, cold pressed olive oil

2 small organic onions, chopped

3 large cloves organic garlic, minced

2 oz. organic cream cheese

Sea salt

Fresh ground pepper

2 lbs steamed organic butternut squash, peeled and cubed

6 T organic white miso dissolved in 4 C purified water

2 drops Young Living oregano essential oil

1 drop Young Living lemon essential oil

Heat soup pan over medium heat.  When hot, add butter and olive oil.  When the butter is melted add onions and saute’ for 1-2 minutes.  Add garlic and cream cheese. Heat until cream cheese is melted,  add sea salt and pepper to taste.

Add squash to mixture and saute’ 1-2 minutes. Add miso broth and bring mixture to a boil.   Allow to cool, then spoon out 1/2 the mixture into blender and blend until smooth.  Return to soup.

Add essential oils and allow the soup to simmer 5 minutes.  Garnish with whole grain croutons, shredded carrots or fresh oregano.

Makes approximately 5 1/2 cups.