AuthorInfusedEatsSavory soup made with winter squash and cannabis may not have been on your mind, but trust me, you want this!
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.
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.
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.
Combine the roasted veggies, soup base, cream cheese and milk in a blender and blend till smooth. Pour through a sieve.
Serve warm or store.
Ingredients
Directions
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.
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.
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.
Combine the roasted veggies, soup base, cream cheese and milk in a blender and blend till smooth. Pour through a sieve.
Serve warm or store.
This is a great Winter Treat….