Vegan Gluten-Free Headband Butternut Squash Soup

Vegan Gluten-Free Headband Butternut Squash Soup

Fall time is the start of soup season, however, in this household soup season is every season. For us, soup is a big deal as it is mineral dense, easy peasy to make, and comforting to the soul. We literally have soup 5 times a week paired with bread that I make daily. Soup and bread? What is not to love!

This is a wonderful fall time soup that I paired with the lemon and diesel flavor profiles of Headband. With each spoonful your tongue will be seduced with the earthy flavors of the squash and cannabis. This warm nourishing soup is the perfect vessel for your medicinal needs during the fall and winter seasons. 

And did you know that while heat destroys some vitamins it doesn’t destroy nutirents? In fact, the minerals leach out into the broth/soup and become concentrated. Which means it is a perfect exliar for your health! Enjoy by yourself on a cold night, with family, or friends at a dinner party paired with from scratch homemade bread.

Mise en place:

  • 1 small baked butternut squash skinned and cubed
  • 1 small baked acorn squash skinned and cubed
  • 2 small baked apples skinned and cubed
  • 1 onion sliced and caramelized with nuts of your choice
  • 1 can of full fat coconut milk plus 3 cans filled with filtered water
  • 2 tablespoons white miso paste
  • 4 tablespoons infused Headband coconut oil
  • 3 tablespoons maple syrup
  • 1 bay leaf
  • 1 tablespoon corn starch disolved in 1/4 cup filtered water
  • 1 tablespoon tarragon
  • 1 tablespoon fine herbs
  • Salt (or soy sauce) and pepper to taste

Directions:

  1. Add all of the ingredients to the pot except for the salt (or soy sauce), pepper, and infused coconut oil.
  2. Bring the mixture to a boil for 2 minutes then drop to a low simmer for 45 minutes.
  3. Pull out the bay leaf and place to the side.Using an immersion blender, blend the ingredients until smooth. Add the bay leaf back in.
  4. Simmer on low until the soup thickens and reduces, about 20-30 minutes. Garnish with caramelized onions and the nuts of your choice. You can also garnish with warmed coconut cream and pumpkin seeds.
  5. Melt the cannabutter and drizzle over the soup. Serve with fresh baked bread and enjoy!

Dosage:

If the gram of Headband tests at 20% THC, twenty percent of 1,000mg would be 200mg. So if you added 4 grams of bud into the total recipe at 20% THC, it would contain 800mg total for the cannabutter. Therefore, dose accordingly for each serving of soup.

Strain Suggestions:

I used Headband in this recipe which lends a very bright lemony and earthy diesel flavor. If you don’t have Headband, don’t fret! Just find a strain that compliments the dish and have fun with it!

Note: This recipe was originally published on November 27, 2011 on The Ganja Kitchen Revolution origional blog. It has been retested and updated to fit the Hemptarin and Vegan lifestyle.

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