Culinary Cannabis

Buddernut Squash Soup Story
Hello Again Everyone!
Today I’m sharing my favorite “Buddernut” Squash Soup recipe (also known as Butternut Squash Soup).
Of course, as with all my recipes, this soup is equally good if made without any infusion.
Due to price considerations, I usually buy a whole squash and peel and chunk it myself. Granted, this is
not for the faint of heart as buƩernut squash soup has a very hard skin. I usually end up with a couple of
skinned knuckles. This soup is good enough that I’m willing to risk bodily injury to prepare it. You can
avoid the risk of bodily injury and buy already peeled and chunked squash in the refrigerator section of
your grocery store.
I sometimes make this soup with apple, but I thought in this version another fall fruit would shine. Enter
the bosc pear. Other pear varieties work as well, but I usually have a couple of boscs hanging around
since they are my husband’s favorite. Fuji or Braeburn apples work well in this soup.
I have also used this recipe ‘framework’ and substitute roasted acorn squash (don’t even attempt to try
to peel raw acorn squash…you’ll end up with more than just skinned knuckles). You need 2-3 medium
squash for the recipe.
To be honest, most of the infusion comes from the infused oil used for serving. The infused butter used in the sauteing of the vegetables will have had most of the cannabinoids cooked out. I just like the little
hint of earthiness in the background of the soup.
As always with edibles, start low and go slow

“Bud”-ernut Squash Soup
2 pounds buƩernut squash, peeled and cubed (about 1 medium squash)
4 strips thick cut bacon, cooked, crumbled and reserved for serving
2 T infused buƩer
1 large, sweet onion, chopped
4 garlic cloves, minced
2 carrots, peeled and chunked
1 bosc opera, peeled, seeded and diced
1 t grated fresh ginger
2 t fresh sage, minced
1 bay leaf
5 cups chicken or vegetable broth
Salt and pepper to taste
½ c heavy cream or plain, full fat Greek yogurt
For serving: addiƟonal pear, sautéed in buƩer, infused olive oil reserved bacon and pepitas (pumpkin
seeds)
In large pot or dutch oven, cook and reserve bacon. Drain all but 1 tablespoon of the grease. Add
infused buƩer to bacon grease. On medium heat, sauté the squash, onion, garlic, carrots, pear and salt
and pepper unƟl the veggies begin to soŌen, approximately 5 minutes. Add the stock, ginger, sage and
bay leaf. Bring to boil, reduce heat and simmer for approximately 20 minutes or unƟl the vegetables are
completely cooked. Puree soup with an immersion blender, regular blender or food processor. Return
soup to pan (if you didn’t use an immersion blender while the soup was in the pot), add the cream or
yogurt. Adjust the seasonings.
Serve garnished with addiƟonal sautéed pear, reserved crumbled bacon, pepitas and infused oil.

Culinarily Yours in Cannabis,

MaryAnn