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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