Butternut Squash Soup

Butternut Squash Soup

For grey and gloomy fall nights, there’s no better dinner recipe than a warming soup. Butternut squash soup does the job nicely, calling on the fall-favourite gourde family to produce a creamy, flavourful soup. And with the addition of cannaoil, you’ll be able to truly unwind after dinner.

Ingredients

  • 1 butternut squash

  • 1 tbsp cannaoil

  • 1 onion

  • 2 cloves garlic

  • 4 cups vegetable broth

  • 1 tsp ginger

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • Salt and pepper to taste

  • ½ cup coconut milk

  • Fresh parsley for garnish

Instructions

  1. Starting with the foundation of this recipe, preheat the oven to 400° F and begin peeling and cubing your squash. Line them up on a baking sheet and cover with your cannaoil before roasting for 25-30 minutes.

  2. When the squash is almost done cooking, sauté the onion and garlic in a large pot.

  3. Next, add the squash to your pot along with the vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper.

  4. Bring your new mixture to a boil before reducing the heat and simmering for 10 minutes.

  5. Using an immersion blender or handheld mixer, puree the soup and add in your coconut milk.

  6. Now it’s ready to serve! Don’t forget to garnish with parsley.