- 1 butternut squash (seeded and peeled)
- 3 tbsp. unsalted canna butter
- 6 cups chicken stock
- 1 yellow onion (diced)
- Nutmeg (to taste)
- Pepper (to taste)
- Salt (to taste)
First get out a large pot and cutting board. Over low-medium heat begin to melt to 3 tablespoons of cannabis butter. While it’s melting, cut the squash into bite-size pieces. Add the diced onion to the melted butter and cook 7 to 9 minutes. After 7 to 9 minutes, add the chicken stock and pieces of squash to the pot. Bring this to a simmer and cook 15 to 20 minutes, or until squash is at desired tenderness. After this time, remove the chunks of squash and place them in the blender for 2 minutes on the puree setting. Put the pureed squash back in the pot, add nutmeg, salt and pepper, continue cooking an additional minute or two and serve and enjoy.