Delightfully Dosed Butternut Soup
Butternut squash is a favorite at the fall farmer’s markets, and you can find it already peeled and cut at many grocery stores, which is a great convenience for those who have dull knives at home. This is a very simple soup, finished with cannabis-infused butter or oil for a relaxing, medicinal effect. Make double the recipe and freeze the extra soup for a quick weekday meal.
3 lbs butternut squash
3 tablespoons of cannabis-infused oil or butter
1 large onion, diced
1 cup chopped celery
1 cup chopped carrots
1 teaspoon fresh thyme
2 tablespoons of chopped parsley
1 tablespoon chopped sage leaves
1.5 teaspoons of sea salt
5 cups of vegetable stock
1 ½ tablespoons of cannabutter to finish
Begin by peeling your squash, cutting it in half and scooping out the seeds. Then cut the squash into chunks. Place the chunks in a steamer basket and steam for 30 to 45 minutes, until fork-tender. Meanwhile, heat the oil in a large pot and add the diced onion, celery and carrots, along with the herbs. Sauté the veggies over medium heat for about 20 minutes, stirring occasionally, until they are beginning to brown.
Add the steamed squash, salt, and the vegetable stock or water. Simmer the soup, covered, for about 20 minutes. Puree the soup in a blender in batches. Return to the pot and season to taste with salt and pepper.
Ladle the soup into bowls and top with a pat of cannabutter, or serve soup with fresh warm bread spread with cannabutter.