Cannabis-Infused Perfect Autumn Squash Soup
Delicious & Nutritious!
Servings: 4 people
Cost: 25
Equipment
- Cookie/Baking Sheet
- Parchment Paper
- Sharp Large Knife
- Soup Pot
- Blender or Bullet
- Stove
- Soup Ladel
Ingredients
- 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.
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!