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Cannabis-Infused Perfect Autumn Squash Soup


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.

Delicious & Nutritious!
0 from 0 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Course: Main Course
Keyword: cannabis oil, Soup
Servings: 4 people
Author: Steph Van De Ven
Cost: 25


  • Cookie/Baking Sheet
  • Parchment Paper
  • Sharp Large Knife
  • Soup Pot
  • Blender or Bullet
  • Stove
  • Soup Ladel


  • 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!
Tried this recipe?Mention @cannadish or tag #cannadish!

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.

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