Fall is often known as a time of harvest, a time to gather with friends and family, and a time to enjoy warm, comforting food. Essential oils like Clove, Ginger, and Cinnamon are commonly used in essential oil recipes during autumn time because of their spicy, warm scents and flavors. If you’re searching for warm, filling, and flavorful recipe ideas for autumn, check out some of these essential oil inspired recipes.

Roasted Butternut Squash Soup

Take advantage of fall produce with this delicious soup. Filled with vegetables and rich seasoning from Rosemary, Spanish Sage, and Black Pepper essential oils, you’ll not only love the taste, but the smell it brings into your home too.

Ingredients:

• 3-pound butternut squash
• Olive oil 1 large yellow onion
• 1 large carrot
• 1 teaspoon minced garlic
• 1 tablespoon maple syrup
• 1 teaspoon salt
• Rosemary essential oil
• Ginger essential oil
• Spanish Sage essential oil
• Black Pepper essential oil
• 4 cups vegetable broth
• ½ cup heavy cream
• Garnish: Sour cream and roasted squash seeds

Instructions:

1. Preheat the oven to 400°F.
2. Slice the squash in half lengthwise and remove its seeds and membrane.
3. Place the squash on a baking dish—cut side facing up—brush with olive oil, sprinkle with salt, and roast for 30 minutes.
4. Remove the outer layers of the onion and quarter. Clean and rough chop the carrot, setting aside.
5. After the squash has roasted, brush the onion and carrot with olive oil and place in the baking dish with the squash. Continue cooking for 20 minutes. (If the squash needs to be cooked more, remove the onion and carrot and return the squash into the oven until tender. Take out of the oven and let cool.)
6. Scoop out the squash flesh and transfer to a blender along with the onion, carrot, and minced garlic, blending on high until smooth. Pour the mixture into a stock pot and slowly incorporate the maple syrup, vegetable broth, heavy cream, and salt. Simmer over medium heat.
7. Add one drop of Ginger and Black Pepper essential oils.
8. Dip two toothpicks into your bottles of Rosemary and Spanish Sage and insert the toothpicks into the soup, stirring.
9. Add additional essential oils and salt to taste. Caution: A little essential oil goes a long way, especially with recipes. Add deliberately.
10. Pour the soup into bowls and top with roasted squash seeds and sour cream.

doTERRA On Guard^® Pumpkin Smoothie

Are you someone who goes crazy for pumpkin-flavored treats as soon as the first day of fall hits? If so, you’ll definitely want to try this essential oil recipe that combines the delectable taste of pumpkin pie with the doTERRA On Guard Protective Blend for the ultimate autumn treat. This doTERRA On Guard Pumpkin Smoothie is a simple way to get your pumpkin fix, while enjoying the immune-supporting benefits of doTERRA On Guard.*

Cinnamon Apple Chips

As you can tell, Cinnamon Bark oil is a favorite for fall essential oil recipes because of its distinct smell and taste that radiates the essence of the season. If you are looking for more ways to use Cinnamon essential oil this fall, try these Cinnamon Apple Chips with doTERRA essential oils. You’ll soon find that this sweet snack offers a guilt-free alternative to a bag of potato chips.

Italian Chicken Soup

When the chilly autumn winds start to blow, you might find yourself craving a bowl of warm hearty soup for dinner. Look no further than this savory warm Italian Chicken soup, full of vegetables and fresh flavors that are sure to warm you up when the temperature starts to drop. With delicious veggies and savory essential oils, this Italian Chicken Soup with Oregano oil will soon make its way onto your list of favorite recipes.

Essential Oil Pumpkin Cookies

For an essential oil recipe that screams, “I love fall!” from the first bite, give these essential oil Pumpkin Cookies a try. Another way to get your pumpkin fix, this recipe uses Cinnamon, Ginger, and Clove essential oils to infuse the flavors of autumn into little morsels of goodness. These warm, spicy essential oil cookies taste as good as they smell and encompass everything we love about fall.

Glazed Spicy Sweet Potatoes

The colors and flavors of fall are in full swing with this essential oil recipe. The perfect companion for ham, turkey, stuffing, or any traditional fall foods, these potatoes offer a sweet and spicy flavor that pairs well with anything savory. Using Cinnamon Bark and Ginger oil, these Glazed Spicey Sweet Potatoes provide a hearty, filling side dish for any autumn meal that everyone at the table is sure to love.

Ingredients:

• 4 tablespoons butter, melted
• 4 tablespoons honey
• Juice of 1 lime
• 2 teaspoons ground allspice
• 8 drops doTERRA Cinnamon Bark essential oil
• 5 drops doTERRA Ginger essential oil
• 2 pounds orange-fleshed sweet potatoes, peeled and cut into ½-inch thick slices Kosher salt and freshly ground black pepper to taste
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Place ¼ cup of cream into small bowl, sprinkle with gelatin. Let stand to soften (about 10 minutes).
2. While gelatin is softening, pour remaining cream and ½-cup sugar into a 2-quart saucepan; place over medium heat. Stir until sugar is dissolved. Pour into a large bowl.
3. Add yogurt, softened gelatin/cream mixture, and Wild Orange oil; whisk until well blended and smooth.
4. Divide between 8 martini or juice glasses and chill for several hours or overnight, until set.
5. Once panna cotta is set, place ¼ cup of orange juice in small dish and sprinkle unflavored gelatin over the top.
6. Set aside to soften for about 5 minutes.
7. Heat remaining orange juice in a microwave safe dish until it begins to simmer, about 45–60 seconds.
8. Scrape softened gelatin mixture into hot orange juice and stir until gelatin is dissolved. Set aside to cool at room temperature; divide between each of the panna cotta glasses to create an even layer on top.
9. Refrigerate until orange gelee is set.

Chocolate Chip Nut Butter Cookies

One final sweet treat to add to your lineup of fall recipes, are these chocolate chip nut butter cookies. The touch of Madagascar Vanilla mixed with creamy nut butter and sweet maple of syrup or honey, will truly make your mouth water! These cookies are the perfect treat to share with friends and family at all your fall activities!

Ingredients:

• 15-ounce can chickpeas, rinsed and drained
• ¾ cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup maple syrup or honey
• ⅓ cup nut butter
• 5 drops Madagascar Vanilla absolute
• 1 drop Cinnamon Bark essential oil
• ½ cup shredded coconut
• ½ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Place the chickpeas in a food processor and blend until smooth.
4. Add the flour, baking soda, salt, maple syrup, nut butter, Madagascar Vanilla absolute and Cinnamon Bark essential oil to the food processor and mix into the chickpeas until combined.
5. Transfer the batter to a separate bowl, add the coconut and chocolate chips, and stir by hand until incorporated.
6. Using a cookie scoop or spoon, drop onto the prepared baking sheet.
7. Bake at 350°F for 13 minutes or until lightly browned.
8. Allow the cookies to cool on the baking sheet.

Note: The cookies will appear underbaked but will firm up as they cool.

Make your fall season filled with satisfyingly wholesome soups and sweet treats and snacks! Adding essential oils brings out the fall flavor we all crave this time of year and pulls scents of fall into your cozy home.

_* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.