Butternut squash has awesome health benefits and especially with this cold weather, you can definitely enjoy a bowl of this on a cold night. Although the squash is definitely the best when bought from the local farmers market, you can find it during all seasons at the grocery store. The soup is very simple and doesn’t take that long to make, plus you can freeze anything you don’t eat for a easy snack later on!
2 tablespoons of chopped parsley
5 cups of vegetable stock
1 tablespoon chopped sage leaves
1 large onion, diced
3 tablespoons of cannabis-infused oil or butter
1 cup chopped carrots
1 ½ tablespoons of cannabutter to finish
1 cup chopped celery
3 lbs butternut squash
1.5 teaspoons of sea salt
1 teaspoon fresh thyme
Start by peeling the squash and cutting it in to two halves, making sure to remove the seeds. Cut the squash in to chunks and place them in a steamer basket for about 40 minutes. While that cooks, heat the oil in a large pot and add in the carrots, diced onion, and celery, along with the herbs that you have set aside. Sauté these veggies on medium for 20 minutes until they begin to brown.
Add the squash, vegetable stock (or water), and the salt to the pot. Simmer everything together for another 20 minutes, making sure to cover the pot. After the soup is done cooking, puree it in the blender in batches to make sure that everything gets blended together well. Put the soup back in the pot and add in the salt and pepper to taste, if you’d like. The salt and pepper are both optional.
Looking for a soup with a little more of a kick? Take the cannabutter than you have set aside and set it atop the soup. The butter will melt in to the meal and will give you an extra boost of stoned! You can also serve the butter on a slice of bread if you don’t want to add the butter in to the soup itself! This recipe serves four but as said above, you can either share with friends or freeze and save the rest of the soup for a snack later! Enjoy!