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Chestnut and Winter Squash Soup


There’s a chill in the air, which means we’re all looking for ways to cuddle up and stay warm. Sure, a blanket and a cozy pair of slippers will keep your body warm, but we’re talking about ways to warm your soul. Cool weather instantly makes us think of comfort foods that feel like a hug when you eat them. We often overlook vegetables from the fall harvest which are absolutely ready for this task. A hot harvest soup, hearty stew, or even vegetarian chili can make the weather outside a little less dreadful. This chestnut squash soup recipe is sure to give you a double heat, with lots of spices and seasonal veggies, and a little of our all year favorite spice…cannabis. Try this recipe and let us know how it turned out! What you’ll need (4-6 servings) 1 winter squash (2 lb) halved, seeds and pulp scraped out with a spoon 3 tbsp infused olive oil plus extra for garnish 1 large shallot, thinly sliced ​​3 cloves garlic , thinly sliced ​​Guajillo peppers, stemmed, seeded and cut into ¼-inch slices (or substitute with 2 ancho peppers, stemmed, seeded and cut into ¼-inch slices) A ​​pinch ground cumin Pinch Mexican (or regular) cinnamon Pinch ground clove ½ cup dry sherry or white wine 8 ounces roasted, peeled chestnuts 1 liter chicken or vegetable broth Kosher salt and ground white pepper, to taste ½ cup creme fraiche, plus more, for garnish (optional) ½ cup toasted pumpkin seeds, for garnish 1 teaspoon picked thyme leaves, for garnish Directions Preheat oven to 425º. Place the squash, cut side up, on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast the squash until completely tender and beginning to brown, 30 to 45 minutes. Remove from oven. Once the squash is cool enough to handle, use a spoon to scrape up all the flesh, discarding the outer rind and set aside. Heat olive oil in a medium saucepan over medium heat until simmering. Add the garlic, shallot and chilli. Cook, stirring constantly, until the shallot and garlic have softened and begin to brown, 3 to 5 minutes. Stir in the cumin, cinnamon and cloves, followed immediately by the sherry. Once the mixture boils, add the broth, chestnuts, reserved squash and ½ cup of fresh cream. Return the mixture to a boil, reduce the heat to a simmer and cook for 1 minute. Remove the soup from the heat and stir until completely smooth. Season to taste with salt and white pepper. To serve, divide the soup into warmed bowls and top each with a dollop of crème fraîche and a drizzle of olive oil, then divide the thyme and pumpkin seeds between them. Enjoy! This soup will be so delicious you’ll want to share it with everyone, but that doesn’t mean you should. Always keep cannabis-infused edibles out of the reach of children and clearly mark leftovers to avoid taking the wrong container to work. Remember: the strength of your soup will depend on the variety you use to make the infused oil, as well as how many servings you divide it into. Always start low and go slow when it comes to edibles!

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