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Canna-Butternut Squash Soup

Wed, 13 Mar 2019 22:53:31 GMT

Prep-Time: 75 minutes Cook Time: 90 minutes Servings: 10 approx. Serving Size: 1 Cup Milligrams per Serving: 10mg INGREDIENTS: 1 Medium Butternut Squash 1 Medium Acorn Squash ½ Cup Diced Semi-Sweet Apple, Gala or Fiji variety 1 Cup Sliced Carrot 1 Cup Diced White or Sweet Onion 4 Cups Chicken Broth 8oz Cream Cheese 1 Stick Sweet Grass Kitchen Cannabutter, divided ¼ tsp Fresh Ginger ¼ tsp Nutmeg ¼ tsp Yellow Curry Powder Salt Pepper Garlic Powder Extra Virgin Olive Oil DIRECTIONS: 1) Pre-heat oven to 450 2) Cut squash in half, lengthwise, and remove seeds. Place cut side up on foil-covered cookie sheets. Drizzle generously with olive oil and sprinkle liberally with salt, pepper, and garlic powder. Bake for 75 minutes, rotating as necessary* 3) After squash is finished roasting, let cool until able to handle safely. Remove skin and slice or scoop out flesh with a spoon. 4) Place apple, carrot, onion, and 2 Tbsp Cannabutter in large, heavy pot. Season with salt & pepper to taste. Sauté for 15-20 minutes or until caramelization begins. 5) Add squash, 2 C chicken broth and 2 Tbsp Cannabutter to pot. Stir and bring to a simmer. 6) Simmer on low for 30 minutes, stirring regularly. Add remaining 2 C of chicken stock throughout cooking time 7) Add 8oz Cream Cheese and 1 Tbsp Cannabutter, stir until fully incorporated. Remove from heat and using an immersion or stick blender, blend ingredients until smooth and creamy. 8) Return pot to low heat and add ginger, nutmeg, curry powder and remaining 5 Tbsp Cannabutter. Simmer on low for 15 minutes, stirring frequently. 9) Serve warm, garnish with nutmeg or a dollop or crème fraiche *Be careful to not over crowd the cookie sheet, if you use more than one, rotate every 20 minutes to ensure even roasting

Thu, 21 Mar 2019 22:49:01 GMT

Love me some Butternut Squash Soup 😍 What a great idea! Never made it with cream cheese before. Can't wait to try!

Thu, 21 Mar 2019 23:14:32 GMT

So into this!