Comfort food at its best, Blazing Butternut Soup is one of those any-day, any-time meals. This recipe is super easy to make and packs a ton of flavor and a double infusion kick.
Time: 40 minutes
Yield: 4 portions
Difficulty: basic
Ingredients:
1 large butternut squash peeled and seeded
1 oz. cannabutter
1 cup vegetable stock
1 diced onion
1 tsp. mixed or Italian herbs
1 cup fresh cream
Salt and pepper to taste
1 baguette sliced into discs
4 Tbsp. cannaoil
1 tsp. crushed garlic
Method:
Cut the butternut into similar-sized pieces.
Add the pieces and the onion to a large thick-bottomed pot and add the cannabutter.
Sweat the vegetables over low heat until the onions begin to soften.
Add in the stock and add enough water to cover the butternut.
Place the pot onto medium heat and bring to a gentle boil.
Once the butternut is cooked and soft, puree all the ingredients in the pot.
Using a saucepan over medium-high heat, dip the fresh bread into the cannaoil and then into the crushed garlic.
Fry the croutes until golden brown and remove from the heat.
When you are ready to eat, warm the soup base until it reaches a gentle simmer.
Once it begins to simmer, add in the cream, and mix well. Turn the soup off just before it begins to boil. Boiling a soup with cream will likely curdle the soup so, keep an eye on it.
Check the seasoning and adjust if necessary.
Ladle the Blazing Butternut Soup into a soup bowl and top with the infused croutes.
Remember, both the soup and the croutes are infused so go carefully.
