CBD Infused Butternut Squash Soup

What better way to soothe your aches and pains than with a delicious CBD infused butternut squash soup?  This recipe is creamy, dairy free and oh so yummy!

Try garnishing this soup with roasted pumpkin seeds or chopped green onion. This recipe makes four servings and can easily be frozen to be enjoyed later in the season.

The anti-inflammatory properties of CBD make this butternut squash that much more satisfying. By reducing inflammation, stress and pain in our bodies, we are able to better tackle our busy days and get a better night’s sleep. For more ways that cannabis can help you sleep, check out our blog post HERE.

Try this recipe out for yourself and, if you do, share it on Instagram and tag The Healing Co.!

Ingredients:

• 1 Butternut Squash (Medium to Large)
• 3 Medium Carrots
• 1 Tbsp Olive Oil
• Dash of Salt and Pepper
• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Olive Oil
• 1/2 tsp Cumin
• 1/8 tsp Paprika
• 1 14oz/400ml Can Coconut Cream
• 1 Cup (240ml) Vegetable Stock
• CBDMove Tincture (purchase HERE)
• Salt and Pepper to taste

Directions:

1. Preheat the oven to 390°F (200°C).
2. Peel and chop the butternut squash and carrots. Toss with olive oil and spices.
3. Place onto a parchment lined baking tray and bake for 35 minutes until vegetables are soft.
4. Sauté the chopped onion, crushed garlic, olive oil, cumin and paprika until onions are softened.
5. Then add in the roasted butternut and carrots and toss together.
6. Add coconut cream, CBDMove Tincture and vegetable stock and bring to a simmer to blend the flavors.
7. Remove from heat and blend with an immersion blender or by transferring to a blender jug to blend it up in stages.
8. Season with salt and pepper, and serve!