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Savory Cannabis Butternut Cream Soup

Yields6 ServingsPrep Time2 hrsCook Time45 minsTotal Time2 hrs 45 mins

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

 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

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.

Nutrition Facts

Servings 6