How to Make Infused Butternut Squash Soup | The Cannigma
Creamy cannabis-infused butternut squash soup - velvety, cozy, and packed with fall flavors for the perfect comforting bowl.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons cannabutter
- 1 medium sweet onion (Vidalia or Walla Walla), finely diced
- 1 butternut squash (2–3 pounds), peeled, seeded, and cut into 1-inch chunks
- 5 1/2 cups unsalted chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Kosher salt
- freshly ground black pepper
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