Breakfast & Lunch

Cannabis-Infused Butternut Squash Soup

mm
Published
Add MyCannabis.com to your preferred sources on Google
Jump to Recipe Print Recipe

Warm up your autumn afternoons with this creamy, comforting, and cannabis-infused butternut squash soup

When the air turns crisp and the leaves start to fall, nothing beats a warm bowl of soup to bring comfort to your day. But this is not just any fall favorite, it’s a cannabis-infused butternut squash soup that’s creamy, cozy, and crafted to elevate both your mood and your lunch routine. With its naturally sweet squash base, aromatic spices, and a gentle infusion, this recipe blends seasonal flavors with a relaxing twist that’s perfect for autumn afternoons.
Why You’ll Love It
Seasonal Comfort: Butternut squash shines in fall, offering a naturally sweet, velvety base.
Cannabis-Infused Ease: A controlled, flavorful infusion makes this lunch both relaxing and uplifting.
Quick & Flexible: Ready in under an hour, perfect for meal prep or a cozy solo lunch.
Customizable: Spice it up or keep it mild; add herbs, a touch of cream, or experiment with infused oils.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Lunch, Main Course
Cuisine Comfort Food
Servings 4
Calories 180 kcal

Equipment

  • 1 Large Pot
  • 1 Blender (immersion blender is ideal, though you can use a counter top blender)
  • 1 Measuring Cup
  • 1 Set of Measuring Spoons
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

  • 4 cups Cubed Butternut Squash (1 medium butternut squash)
  • 1 tbsp Cannabis Infused Olive Oil (infused butter can work as well)
  • 1 cup Diced Onion
  • 2 cloves Minced Garlic
  • 3 cups Vegetable or Chicken Broth
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black Pepper
  • ½ tsp Ground Nutmeg (optional)
  • ½ cup Coconut Milk or Cream (optional, for extra creaminess)
  • Fresh Herbs for Garnish (sage or parsley recommended)

Instructions
 

  • Prep the Squash
    Peel, seed, and cube your butternut squash.
  • Sauté Aromatics
    In a large pot, 1 tbsp Cannabis Infused Olive Oil over medium heat. Add 1 cup Diced Onion and 2 cloves Minced Garlic, cooking until fragrant and soft (3–4 minutes).
  • Cook the Squash
    Add cubed squash, 1 tsp Salt, ½ tsp Black Pepper, and ½ tsp Ground Nutmeg. Stir to coat in oil and aromatics.
  • Add Broth
    Pour in the 3 cups Vegetable or Chicken Broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for 20–25 minutes, until squash is tender.
  • Blend Smooth
    Use an immersion blender (or transfer in batches to a countertop blender) to purée until silky.
  • Finish Creamy
    Stir in ½ cup Coconut Milk or Cream if desired. Adjust seasoning to taste.
  • Serve and Enjoy
    Garnish with Fresh Herbs for Garnish and a drizzle of cannabis-infused oil for extra potency and flavor.

Notes

Spice Variations: Add ginger, curry powder, or cinnamon for seasonal twists.
Storage: Soup keeps in the fridge for up to 5 days and freezes well for up to 3 months.
Pairing: Serve with crusty bread or a grilled cheese sandwich for a classic fall combo.
This cannabis-infused butternut squash soup is the ultimate cozy fall lunch: easy, adaptable, and delightfully comforting. Whether you’re enjoying it solo or sharing with friends, it’s a warm bowl of seasonal bliss with a gentle, relaxing touch.
Keyword butternut squash soup, cannabis infused, comfort food, fall recipes
mm

Sarah Schwefel is a journalist, research analyst, speaker, and patient advocate. After relocating for access to cannabis for her own health, she became engulphed in the cannabis and hemp industry determined to better help herself and other patients. In 2020, she became certified in endocannabinoid medicine studies from the American Journal of Endocannabinoid Medicine. Sarah uses her expertise to educate and advocate through her writing on various topics including legislation and the benefits plant medicine offers.