Butternut Squash Soup

Fresh from the garden, butternut squash soup.  Nothing can top this simple, yet nutritious and healthy soup that makes the soul celebrate the fact that you planted butternut squash this year.  Didn't grow your own? If you live in Colorado, you can find some wonderful, seasonal and permanent farm stands in  your area.  If the weather is cold where you are while you are reading this, make a note to plant some rosemary and thyme in the spring.  There is nothing better than adding fresh herbs into your soup as well as sprinkling them on top with a little ground cinnamon or nutmeg.  I don't have it pictured here, but some crushed walnuts would also be a welcome addition to the taste buds.  
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Serves 6 
Prep: 10 MIN  Cook: 12 MIN  TOTAL: 25 MIN

Nutritional Information:
Calories: 159 kcal 
Carbohydrates: 36g
Protein: 3g

​ Cannabis Infusion: 
  • This is my first post that I'll share about making canna-veggie broth. I don't consume meat (I do eat some fish and I KNOW they are meat), so I won't have tutorials with beef or chicken broth listed but you can replace if you so choose.  For the compassionate, healthier and more sustainable choice you can make some canna-vegetable broth
  •  Plan on infusing your veggie broth if you plan on using it within the week to keep the ingredients fresh 
  • I would also add a little canna-oil of your choice like that first tablespoon of olive oil on your stuff list
  • If you want less infusion if you are planning on cooking other edible foods for your meal, maybe just throw a tablespoon of canna-butter into the soup 
The Stuff You'll Need:  ​
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 3 cloves of garlic, minced
  • 3 lbs peeled chopped butternut squash (about 1 medium sized squash)
  • 3 cups vegetable broth
  • 1 green apple, peeled, cored, and chopped
  • ¼ teaspoon ground cinnamon
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg, optional
Pay Attention to the Directions:
​
  • On your Instant Pot, select Sauté. (If you don't have an Instant Pot, you can use a slow cooker or a regular stovetop pot.)  I don't have one and I've survived for my entire adult life without any anxiety over the fact that I don't have one.  Anyway...Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
 
  • Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure. For those peeps without an IP (instapot), put the lid on your stovetop pot and if you used a slow cooker,  you should have already placed the lid on at the beginning of cooking your soup. 
 
  • Use an Immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth. I've found that if you have some mad whisking skills you might be able to get the lumps out.  
 
  • Ladle the soup into bowls and serve warm with a nice chunk of  rustic bread and smear on some canna-butter.