Summary
U nleash the nutritional benefits of Butternut Squash and adventurous flavors of cannabis in a warm, velvety soup. A rich infusion of cannabutter sautéed with onions serves as a flavorful base, while cubed squash simmers in luscious vegetable broth, harmonizing the elements. The key to a velvety texture lies in blending to perfection, followed by stirring in creamy coconut milk and aromatic spices, providing depth and complexity. Rounded off with zesty seasoning tweaks, each spoonful transformed into a symphony of flavors. Don't forget to garnish with crunchy toasted pepitas, a touch of fresh cream or yogurt, and fresh herbs for an enhanced eating experience. Enjoy responsibly!
Ingredients
1 large butternut squash (about 2.5 to 3 pounds (peeled, seeded and cubed))
2 tablespoons infused cannabutter (prepared; not included in this recipe)
1 medium onion (finely chopped)
3 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Salt and freshly ground black pepper
¼ cup toasted pepitas "pumpkin seeds" (for garnish)
Fresh cream or yogurt for garnish (optional)
Fresh herbs (such as parsley or thyme) for garnish (optional)
Steps
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Preparation of Butternut Squash: Start by preparing the butternut squash. Peel, seed, and cube the squash into uniform pieces to ensure even cooking. Butternut squash is rich in vitamins, minerals, and antioxidants, making it not just a flavorful choice, but a nutritious one as well.
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Sautéing Onions in Infused Cannabutter: In a large pot, melt the infused cannabutter over medium heat. Add the finely chopped onion and sauté until translucent and fragrant. This step is crucial as it layers the foundation of the soup's flavor profile. The cannabutter, infused with cannabis, introduces a subtle depth that will be woven through the dish.
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Cooking the Squash: Add the cubed butternut squash to the pot, stirring to coat it with the cannabutter and onions. Cook for a few minutes until the edges start to soften. This process begins the melding of flavors.
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Adding Broth and Simmering: Pour in the vegetable broth, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 to 25 minutes. The broth not only cooks the squash but also integrates the flavors, creating a harmonious base for the soup.
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Blending the Soup: Once the squash is tender, use an immersion blender to blend the soup directly in the pot until smooth. If you don't have an immersion blender, you can transfer the mixture to a blender in batches. Be careful when blending hot liquids. This step transforms the chunky mixture into a creamy, velvety soup.
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Adding Coconut Milk and Spices: Stir in the coconut milk, ground cinnamon, and nutmeg. Continue to cook for another 5 minutes, allowing the flavors to meld. The coconut milk adds a creamy texture and a slight sweetness that complements the butternut squash, while the spices introduce warmth and depth.
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Seasoning the Soup: Taste the soup and adjust the seasoning with salt and freshly ground black pepper. It's important to season the soup at this stage to enhance the natural flavors of the ingredients and the subtle nuances of the cannabis.
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Serving: Ladle the soup into bowls. Garnish with toasted pepitas, a dollop of fresh cream or yogurt, and fresh herbs if desired. The toasted pepitas add a delightful crunch and nuttiness, while the cream or yogurt introduces a cool, creamy contrast to the warm soup.
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Enjoying Your Creation: Sit back, relax, and enjoy the fruits of your culinary adventure. Each spoonful of this Infused Cannabutter Nut Squash Soup with Toasted Pepitas is a celebration of tradition, innovation, and the art of cannabis cuisine.