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Butternut squash soup is one of those classics that never goes out of style — smooth, rich, and perfectly balanced between sweet and savory. In this version, the depth of roasted squash and the gentle sweetness of Vidalia onion combine with the warming notes of nutmeg, and the black pepper gives it a pop of flavor. A touch of cream gives the soup its velvety finish, turning a simple dish into something elegant and deeply satisfying.
What sets this bowl apart is the infusion. Forbidden Fruit, maybe my most favorite strain, brings herbal, fruity notes that echo the squash’s natural sweetness, creating a soothing, autumnal flavor profile that feels like a soft blanket in a bowl.
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The result is comfort food at its finest: cozy, seasonal, and subtly magical. A dish that nourishes the body, pleases the palate, and invites a little mindfulness into the ritual of eating.
Butternut Squash Soup
6 servings
Ingredients
- 2
tablespoons cannabutter
- 1
medium sweet onion, such as Vidalia or Walla Walla, finely diced
- 1
(2- to 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
- 5.5
cups unsalted chicken stock
- 0.5
cup heavy cream
- 0.5
teaspoon ground nutmeg
-
Kosher salt and finely ground fresh black pepper, to taste
- 2
tablespoons cannabutter
- 1
medium sweet onion, such as Vidalia or Walla Walla, finely diced
- 1
(2- to 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
- 5.5
cups unsalted chicken stock
- 0.5
cup heavy cream
- 0.5
teaspoon ground nutmeg
-
Kosher salt and finely ground fresh black pepper, to taste
Books by Laurie Wolf
Method
- In a large pot, melt the cannabutter over medium-low heat. Add the onions and cook until they are translucent, about 8 minutes.
- Add the squash and stock. Bring to a simmer and cook until the squash is tender, about 15 to 20 minutes. Stir in the cream, then turn off the heat and let the soup cool slightly.
- Working in 2 batches, puree the soup in a blender or food processor. Or, if you have an immersion blender, you can puree the soup directly in the pot.
- Return the blended soup to the pot and rewarm it over medium-low heat. Season with the nutmeg, salt, and pepper before serving.
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