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420 Recipe: Medicated Butternut Squash Soup

Every week we show you how to make edibles from your medical marijuana, and today we’re featuring medicated butternut squash soup, perfect for the first day of fall!

Ingredients: 

  • 1 butternut squash, peeled and seeded
  • 1 tbsp unmedicated unsalted butter
  • 1 tsp vegetable oil
  • 1 medium white onion, diced
  • 1 small red pepper, diced
  • 5 cups low sodium chicken stock
  • Pinch nutmeg
  • Salt and pepper
  • 1 ½ tbsp cannabutter

Instructions: 

  • Cut squash into 1-inch chunks, and set aside.
  • In large stock pot melt unmedicated butter and vegetable oil.
  • Add diced onion, red pepper, and a pinch of salt. Cook until the onion becomes translucent. This will take around 8 minutes.
  • Add squash and stock to the pot, bring to a simmer, and cook until squash is tender. (Approx. 15 to 20 minutes).
  • Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot.
  • Stir and season with nutmeg, salt, and pepper. Last add cannabutter and gently stir for 4 minutes ensuring even distribution.

*Recipe courtesy of FastCoExist

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