Savory Cannabis Butternut Cream Soup

AuthorInfusedEats
RatingDifficultyIntermediate

Savory soup made with winter squash and cannabis may not have been on your mind, but trust me, you want this!

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Yields6 Servings
Prep Time2 hrsCook Time45 minsTotal Time2 hrs 45 mins

 1 medium butternut squash (peeled and cubed)
 2 carrots (peeled and cubed)
 1 small onion (peeled and quartered)
 1 potato (cubed)
 1 jalapeno pepper (sliced and de-seeded)
 1 tbsp olive oil
 Salt and pepper to taste)
 1 can chicken broth (or vegetable broth)
 2 tbsp Cannabis Infused butter and/or olive oil
 1 stick celery (diced)
 3 leaves fresh sage (cut into strips)
 4 oz cream cheese
 1 cup whole milk

1

Make Cannabutter. Decarb the cannabis at 250°F for 35 minutes. Then infused over a double boiler, in the oven at the same temperature for 2 hours. Strain out the cannabis with a fine mesh filter.

2

Prep Veggies: Peel and slice the squash and carrots, de-seed and slice the pepper, cube the potato. Put the veggies in an oven dish, toss in the olive oil, salt and pepper. Roast in oven set at 375° F for 1 hour or until caramelized and fully cooked.

3

Make Soup Base: Dice the celery, slice the sage into strips and combine with the cannabutter/oil and broth in a medium saucepan. Simmer together for 45 minutes. Strain and set aside.

4

Combine the roasted veggies, soup base, cream cheese and milk in a blender and blend till smooth. Pour through a sieve.

5

Serve warm or store.

Ingredients

 1 medium butternut squash (peeled and cubed)
 2 carrots (peeled and cubed)
 1 small onion (peeled and quartered)
 1 potato (cubed)
 1 jalapeno pepper (sliced and de-seeded)
 1 tbsp olive oil
 Salt and pepper to taste)
 1 can chicken broth (or vegetable broth)
 2 tbsp Cannabis Infused butter and/or olive oil
 1 stick celery (diced)
 3 leaves fresh sage (cut into strips)
 4 oz cream cheese
 1 cup whole milk

Directions

1

Make Cannabutter. Decarb the cannabis at 250°F for 35 minutes. Then infused over a double boiler, in the oven at the same temperature for 2 hours. Strain out the cannabis with a fine mesh filter.

2

Prep Veggies: Peel and slice the squash and carrots, de-seed and slice the pepper, cube the potato. Put the veggies in an oven dish, toss in the olive oil, salt and pepper. Roast in oven set at 375° F for 1 hour or until caramelized and fully cooked.

3

Make Soup Base: Dice the celery, slice the sage into strips and combine with the cannabutter/oil and broth in a medium saucepan. Simmer together for 45 minutes. Strain and set aside.

4

Combine the roasted veggies, soup base, cream cheese and milk in a blender and blend till smooth. Pour through a sieve.

5

Serve warm or store.

Savory Cannabis Butternut Cream Soup

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