Name: Butternut Squash Soup with Ginger Cream
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 tablespoons cannabutter; ½ peeled and sliced onion; 2 peeled butternut squash cut into half inch cubes; 1 cup peeled sweet potato cut into half inch cubes; 1 cup peeled carrots cut into half inch cubes; 1 teaspoon kosher salt; ½ teaspoons ground black pepper; 4 vegetable or chicken broth; 1 teaspoon minced ginger; 4 tablespoons sour cream; pinch of salt

Instructions

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Place a large saucepan over medium-low heat, and melt cannabis butter in it. Add onion, and cook for 5 - 6 min.
Add sweet potato, squash & carrot, in the saucepan, and cook for another 5 min.
Add broth, pepper & sea salt, and bring to boil.
Reduce heat & let cook for about 30 min, until vegetables are soft. Remove from heat.
Mix ginger, salt & sour cream, in a bowl, and set aside.
When soup cools down a bit, purée it with an immersion blender, until smooth. Pour soup back into the saucepan, and heat through.
Pour soup in four bowls, and top with a spoonful of ginger cream. Enjoy!

Butternut Squash Soup with Ginger Cream