Butternut Squash Soup
Perfect for whenever squash is in season, this Butternut Squash Soup is full of rich flavors and complex textures. It’s very surprising then, how easy it is to make, but not surprising how much your guests are going to love it.
This recipe was created by “MapleBird” and with gratitude, we present it here.
This recipe makes only four servings but if you are having more guests, then simply double or triple the entire recipe to make enough for everyone – i.e., for twelve people, triple the recipe to make twelve servings. Then add add 1/3 of a per-person quantity of cannabutter to the recipe twelve times.
How to add cannabutter to this recipe and make it an edible:
To make this recipe into an edible, we’ve added cannabutter to it and this is how you determine the right amount of cannabutter to use.
As part of a cannabis-infused meal
If this dish is part of a three-course edibles meal – as in appetizer, entree, and dessert, then each of those 3 courses should have 1/3 of a per-person quantity of cannabutter – per serving. So each of your guests would have received a full dose of cannabutter by the end of the meal.
Add a 1/3 of a per-person quantity of cannabutter to the recipe for every serving the recipe yields.
As a single serving edible
If this will be the only offering of the day infused with cannabis, then add one full per-person quantity of cannabutter to the recipe for every serving the recipe yields.
If the cannabutter you added was less than what the recipe called for, then add the remaining butter you need using regular butter.
Salted or unsalted cannabutter
Something to always pay attention to in a recipe is if it calls for regular or unsalted butter. It will make a big difference if a recipe calls for unsalted butter plus salt – and instead you use regular salted butter and and add salt. You may have just doubled the salt the recipe calls for and the amazing taste from your results is gone. Salt, like all the other ingredients in your recipe, is a very careful blend of flavors and notes.
Unless you’re eating a potato chip, salt plays a supporting role in a recipe. If all you have is salted butter, then you should be able to eliminate the salt that recipe calls for – sample your work as you cook to decide.
How to determine a per-person dose of cannabutter
For instructions on how to arrive at a single per-person quantity of cannabutter, please refer to the instructions here.
Arriving at what makes for a good per-person amount of cannabutter is a bit of a process, so don’t wait until the last minute to work through this step.
For more information
You can find further reading here about making infused foods. Please refer to the following posts.
- Better understand the nature of cannabis.
- Know what a buzz feels like.
- Learn how to confidently buy legal cannabis.
- Learn to make a great cannabutter.
- This is the best way to infuse your foods with cannabutter and cannaoils.
- Understand how to infuse your food.
- learn how to test your cannabutter for potency – and why that is so critical.
- know how to have cannabis-infused foods at home even if you don’t cook
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Large Pot with cover
- Blender - two quart
Preparation_________________________________________________________________
1. Set pot over a medium heat, add butter and melt
2. Add the onion, celery, carrot, potatoes, and squash
3. Cook for 5 minutes, or until lightly browned
4. Add the chicken stock - just enough to cover vegetables
5. Bring to a boil then reduce heat to low and then cover pot
6. Simmer 40 minutes or until all vegetables are tender
7. Transfer the contents to a blender, and blend until smooth
Final touches _________________________________________________________________
Return to pot, and add in any remaining stock to attain desired consistency
Season to taste with salt and pepper.
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Large Pot with cover
- Blender - two quart
Preparation_________________________________________________________________
1. Set pot over a medium heat, add butter and melt
2. Add the onion, celery, carrot, potatoes, and squash
3. Cook for 5 minutes, or until lightly browned
4. Add the chicken stock - just enough to cover vegetables
5. Bring to a boil then reduce heat to low and then cover pot
6. Simmer 40 minutes or until all vegetables are tender
7. Transfer the contents to a blender, and blend until smooth
Final touches _________________________________________________________________
Return to pot, and add in any remaining stock to attain desired consistency
Season to taste with salt and pepper.