Medicated Butternut Squash Soup

Who is soup-er excited for the colder months? We are, thanks to this delicious heart-warming number!

1 (2 to 3 pound) butternut squash, peeled and seeded
1 tbsp. unmedicated unsalted butter
1 tsp. vegetable oil
1 medium white onion (small dice)
1 small red pepper (small dice)
5 cups low sodium chicken stock
Pinch nutmeg
Salt and pepper
1 1⁄2 tbsp. cannabutter
Optional addition: dollop of crème fraiche, sour cream, or plain Greek yogurt
  1. Cut squash into 1-inch chunks, and set aside. 
  2. 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. 
  3. Add squash and stock to the pot, bring to a simmer, and cook until squash is tender. (Approx. 15 to 20 minutes). 
  4. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. 
  5. Stir and season with nutmeg, salt, and pepper. 
  6. Lastly add cannabutter and gently stir for 4 minutes ensuring even distribution. Serve with dollop of crème fraiche.
July 02, 2011 — Last Updated
Written by HERB

The Latest

Sign up for our newsletter

Sign up for our newsletter

Enjoy the latest and greatest from Herb, enter your email below to get exciting cannabis updates delivered to your inbox.
July 02, 2011 — Last Updated
Written by HERB

Latest Articles

Welcome To The LEUNE-iverse: Cannabis For High-Functioning Users

Read More

Stay up to date

Get the latest in cannabis straight to your inbox.
Cannabis For You, Near You

Discover

Made in Los Angeles and Toronto