Savory Cannabis Butternut Cream Soup Recipe: Infused Eats #51

A savory summer soup made with winter squash and cannabis may not have been on your mind before now but trust me, you want this soup! A delicious blend of piney sage and tangy cream cheese marry the cannabis in this recipe for a taste that is elevated by the cannabis, not disappointed by it. Enjoy!

Ways to make cannabutter:

Savory Cannabis Infused Butternut Cream Soup Recipe


  • 1 medium butternut squash (peeled and cubed)
  • 2 carrots (peeled and cubed)
  • 1 small onion (peeled and quartered)
  • 1 potato (cubed)
  • 1 jalapeno pepper (sliced and de-seeded)
  • 1 tablespoon Olive oil
  • Salt and pepper
  • 1 can chicken broth (or vegetable broth)
  • 2 tablespoons Cannabis Infused butter and/or olive oil
  • 1 stalk celery (diced)
  • 3 leaves fresh sage (cut into strips)
  • 4 oz. cream cheese
  • 1 cup whole milk


  1. Make Cannabutter. Decarb the cannabis at 250°F for 35 minutes. Then infused over a double boiler, in the oven at the same temperature for 2 hours. Strain out the cannabis with a fine mesh filter.
  2. Prep Veggies: Peel and slice the squash and carrots, de-seed and slice the pepper, cube the potato. Put the veggies in an oven dish, toss in the olive oil, salt and pepper. Roast in oven set at 375° F for 1 hour or until caramelized and fully cooked.
  3. Make Soup Base: Dice the celery, slice the sage into strips and combine with the cannabutter/oil and broth in a medium saucepan. Simmer together for 45 minutes. Strain and set aside.
  4. Combine the roasted veggies, soup base, cream cheese and milk in a blender and blend till smooth. Pour through a sieve.
  5. Serve warm or store.

Music Attribution:
“Backbay Lounge” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

“Spy Glass” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

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