Culinary Cannabis

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 butternut squash 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 secƟon of
your grocery store.
I sometmes 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 subsƟtuted roasted acorn squash (don’t even aƩempt 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

Culinarily Yours in Cannabis .

Mary Ann