Cannabis-Infused Perfect Autumn Squash Soup
It can’t be said enough! Homemade soup is the best! Especially Cannabis-Infused Perfect Autumn Squash Soup.
This soup, as the name suggests, is perfect for so many delicious reasons.
First of all, it’s as easy as A-B-C. Honest!
Second, it’s infused with Cannabis. Enough said!
Third, it’s the perfect warm-you-up soup with a bit of a buzz for those chilly and refreshing Autumn evenings.
What Are The Wellness Benefits of Squash?
- Squash is a veggie that is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
- Yellow squash is rich in manganese.
- Manganese helps to boost bone strength and helps the body’s ability to process fats and carbohydrates.
How Do I Infuse Weed Into Soup?
Easy, just like we said!
Cannabis-Infused Oil is a perfect companion in any edibles dish, but it adds even more depth, flavor, and substance to your soups.
Here, we’ll show you how to properly make Cannabis Infused Olive Oil:
And of course, the moment you’ve been waiting for; The Recipe.
Servings: 4 people
Sharp Large Knife
Blender or Bullet
- 1 Medium Squash Yellow is best
- 2 Shallots Cut in half
- 4 Cloves Garlic
- 2 cups Water
- 2-3 tsp Fresh Ginger Grated
- 1 tbsp Mild Red Curry Paste
- 1 tsp Ground Tumeric
- 1 tbsp Canadian maple syrip The best!
- 1 Lime Juiced
- 3 tbsp Canna Olive Oil See blog for video instructions.
Preheat the oven to 400°F/205°C.
Line a baking pan with parchment paper. (the best thing since sliced bread!)
Wash the squash & cut in half, remove the seeds with a spoon. Place onto the baking sheet with the shallots, cut side up. Drizzle with regular olive oil, sprinkle with salt & freshly cracked black pepper. Flip them so the cut side is facing down to bake them.
Wrap the garlic cloves with foil & place them on the baking sheet with the squash. Roast in the oven alongside the squash for 50 – 60 minutes or until the squash is tender when pierced with a fork or knife – all the way throguh.
Unwrap the cloves & remove the peel CAREFULLY. ( Oven mits are helpful!) In a blender or food processor place the squash,shallots, garlic, coconut milk, lime zest, ginger, curry paste, turmeric, coconut sugar & a few pinches of salt & black pepper.
Blend until creamy, add some water as needed to achieve a smooth consistency. Add the lime juice & canna-olive oil, blend again. You can always thin it out with more water for desired soup consistency.
Place in a big soup pot over medium heat to warm up the soup.
Ladle into bowls, garnish with black pepper and a dollop of sour cream if you like it!
If you’re starting to cook with Cannabis, or you are a seasoned Canna-Chef, check out more recipes here.
For great ideas, pairings and cooking products, check out these products.