Hello Fall- Canna infused Butternut Squash Soup - Canna Camp Supply Co

Hello Fall- Canna infused Butternut Squash Soup

Hey there Canna Campers!

Welcome back for another Base Camp blog! This week we will be welcoming fall with a traditional favorite Butternut Squash Soup but infusing it with a little bit of that good good to elevate your spirits! Fill a thermos with this delicious soup and head out for an adventure, or cuddle up on the couch and watch some movies. Either option sounds good to us!

Please keep in mind that consuming cannabis-infused foods can have potent effects, so be sure to dose responsibly and consider your tolerance level. Also, make sure you are in compliance with your local laws and regulations regarding the use of cannabis.

Cannabis-Infused Butternut Squash Soup


For the Cannabis-Infused Butter:

- 1/4 ounce (7 grams) of ground cannabis

- 1 cup (2 sticks) of unsalted butter

For the Butternut Squash Soup:

- 1 large butternut squash, peeled, seeded, and cubed

- 2 tablespoons olive oil

- 1 large onion, chopped

- 2 cloves garlic, minced

- 4 cups vegetable broth

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- Salt and pepper to taste

- Cannabis-infused butter (dose to your preference, start with a small amount)

- Optional toppings: sour cream, chopped chives, or roasted pumpkin seeds


Prepare the Cannabis-Infused Butter

- Grind the cannabis into a fine consistency. This can be done using a grinder (If you don't have one we have some great options available! )


- In a saucepan, melt the butter over low heat.

- Add the ground cannabis to the melted butter and simmer over low heat for about 2-3 hours, stirring occasionally. Be careful not to let it boil.

- Strain the mixture through a fine mesh strainer or cheesecloth into a container. This will separate the infused butter from the plant material. Discard the plant material.

- Let the cannabis-infused butter cool and solidify in the refrigerator.

Prepare the Butternut Squash Soup

- Preheat your oven to 375°F (190°C).

- Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 30-40 minutes or until the squash is tender and slightly caramelized.

- In a large soup pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.

- Add the roasted butternut squash to the pot and stir to combine.

- Pour in the vegetable broth, and add the ground cinnamon and nutmeg. Stir well.

- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, allowing the flavors to meld.

- Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy.

- Return the soup to the pot and add the cannabis-infused butter to your desired dosage. Stir well to combine.

- Season with salt and pepper to taste.


- Ladle the cannabis-infused butternut squash soup into bowls.

- Garnish with a dollop of sour cream, chopped chives, or roasted pumpkin seeds if desired.

- Serve hot and enjoy your delicious cannabis-infused butternut squash soup responsibly.

Remember to start with a small amount of cannabis-infused butter and gradually increase it to achieve your desired potency. Enjoy your meal and be aware of the effects of cannabis. 

Check back next week for another informative Base Camp blog!

If this peaked your interest in learning more about Cannabis check out our friends over at Green CulturED they have courses taught by leading industry experts so you know you'll be learning from the best! Use this link for your FREE trial 


Back to blog