A smooth and creamy butternut squash soup
Butternut squash is something that is traditionally enjoyed as a side dish for large holiday gatherings such as Christmas or Thanksgiving. Still, we rarely eat more than a few spoonfuls at a time, even though it's absolutely delicious. There aren't a whole lot of butternut squash recipes out there aside from the good ol' oven-baked method, but we've got a treat for you. Here, we're going to introduce one of the best fall recipes ever, and it's called butternut squash soup.
What's the taste and texture like?
For some people, it's the odd grainy texture of cooked squash that can be a tad off-putting. However, this super-smooth butternut squash soup will have none of that because it will be cooked until every bit is soft and creamy. The texture is similar to what you'd expect from a thicker mushroom or cheese soup. The taste is sweet but evened out by a dash of salt.
Canna-butternut squash soup recipe
This is one of the best butternut squash recipes you'll ever find, so don't forget to bookmark it for later. There truly isn't much better than a warm hearty bowl in the colder months to warm you from the inside out, and it's effortless to make, which means that anyone with the right ingredients can handle the task. Just remember, this particular recipe is highly infused, so take it easy until you figure out how your body reacts to the potency of the dish.
Preparation: 20 minutes
Cooking: 4 hours
Calories: 210
Servings: 6
Ingredients
- 2 cups vegetable stock
- 2 large carrots (peeled and chopped)
- 4 garlic cloves (minced)
- 1 apple (cored, peeled, and chopped)
- 1 large butternut squash (seeded, peeling, and diced)
- 1 cooking onion (peeled and diced)
- ½ cup cocoanut milk
- 1 fresh sage leaf
- 3 tablespoons cannabutter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon cayenne
Tools
- Slow cooker
- Fork
Instructions
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Add the garlic, vegetable stock, onion, cayenne, salt, pepper, sage, cinnamon, apple, and carrot to a slow cooker.
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Cook the butternut squash soup for between 3-4 hours on high or 6-8 hours on low, stirring on occasion to avoid scalding.
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Once the squash is soft and cooked, use a fork to mash up any remaining chunks.
Fish out the sage leaves, and dispose of them.
Add in the coconut milk and cannabutter, and stir the mixture until it all melts together.
Pour the soup into a blender, and puree the soup on high until it is smooth.
Serve this delicious soup while it's piping hot for the best flavour!
No slow cooker? No problem!
A slow cooker is an ideal tool for preparing butternut squash soup, but if you don't happen to have one on hand, you aren't entirely out of luck, and to help you out, we've included a simple step by step guide on how to make this delicious meal on top of the stove.
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Add the garlic, vegetable stock, onion, cayenne, salt, pepper, sage, cinnamon, apple, and carrot to a large stockpot.
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Bring the mixture to a simmer over medium heat.
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Once the liquid starts to bubble, bring back the heat just enough to maintain a simmer so that you avoid boiling over, and then cover the pot while it cooks for between 20-30 minutes.
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You'll know it's ready once the ingredients are soft enough to mash with a fork, at which point, all chunks should be reduced to a minimum.
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Scoop out and dispose of the sage leaf, and toss in the cannabutter and cocoanut milk.
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Give everything a good stir together until the cannabutter melts, and then put the whole mixture through a blender to get rid of any remaining chunks.
You can enjoy this hot butternut squash soup with a dollop of sour cream for an extra special treat!
