Dinner with a friend resulted in the creation of this wonderful fall time soup. With each spoonful your tongue will be seduced with the earthy flavors of the squash and cannabis. This warm nourishing soup is the perfect vessel for your medicinal needs during the fall and winter seasons. Enjoy by yourself on a cold night or with friends at a dinner party.
Mise en place:
1 baked butternut squash skinned and cubed
1 baked acorn squash skinned and cubed
4 small baked apples skinned and cubed
1 onion sliced and caramelized
1-2 cups of chicken stock
1/3 cup heavy cream
1/4 cup caramelized chopped almonds
4 tablespoons cannabutter of your choice
Pumpkin pie spice seasoning
Salt and pepper
Mash the butternut squash, acorn squash and baked apples in a bowl. Add the mash to a blender and 1/4 cup chicken stock. Blend until fully incorporated. Continue to add the desired amount of chicken stock in 1/4 cup increments until you reach the consistency you are happy with. This soup can be thick or thin, as it just depends on personal preference.
Add the pureed mixture to a small stock pot and cook on low. Add in 4 tablespoons of cannabutter of your choice and 1/3 cup heavy cream. Season the soup with pumpkin pie spice, salt and pepper to taste. Cook on low and stir occasionally until the soup warms, about 15 mins. Garnish with caramelized onions and almonds. Melt 1 tablespoon of cannabutter and drizzle over the soup. Serve and enjoy!