Every so often, around this time of year, Florida surprises me and drops the temperature cool enough for me to enjoy soup. And medicated soup just sounds so much better!
If you enjoy cooking cannabis edibles can be a fun way to take cannabis medicines. It’s also a great delivery method for patients wishing to avoid inhalation or needing a more full bodied effect. Cannabis edibles can be intense, so as always be careful with dosing - go low and slow to avoid unwanted effects.
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Medicated Rosemary Pumpkin Butternut Squash Soup (GF)
prep 15 mins cook 30 mins total 45 mins
1 medium sized butternut squash, cut into cubes
1 medium onion, diced
15oz can of pumpkin puree
4 cups of bone broth
4-6 doses of cannabis distillate (see notes for additional information) or cannabis sublingual/oral oil
1/2 tsp ground nutmeg
1 TBS dried rosemary
1 tsp salt, more to taste
1 cinnamon stick
In a medium sized stock pot melt 2 TBS ghee. Add squash and onions, sautéing for 5-8 minutes until soft.
Add pumpkin and broth, mix well.
Add nutmeg, rosemary, salt, and cinnamon stick. Simmer for 30 minutes, stirring occasionally.
While the soup is cooking down, add the remaining 2 TBS of ghee into a small glass cup, bowl, or container. Microwave until fully melted and hot to the touch, but not scorching. I do it in 10-15 second intervals to better control the temp. If you are using a cannabis oil such as Surterra’s tincture or Liberty’s Oral Solution instead of distillate you can skip this step and move on to step 6.
Add your cannabis distillate to the melted oil stirring continually with the tines of a fork until fully dissolved. Set aside.
Remove soup from heat & discard cinnamon stick. Add cannabis oil.
Using an immersion blender or in batches in a regular blender process soup until smooth.
Adjust the amount of cannabis distillate or oil used based on your personal preferences and dosing needs. For example, a 100mg dose of distillate would provide 4-6 servings of soup at 20-25 mg each.