Let’s take a trip down the memory lane of butternut squash and apple soup, the OG autumn delight that’s got history as rich as its flavors.
Native American Flavors: Native Americans were into this whole squash and fruit combo. They knew what was up! Squash, like the butternut variety, was a big deal, and they dug mixing it with apples and berries. These ancient recipes planted the seeds for the butternut squash and apple soup we groove to today.
Colonial Adventures: Then came the European settlers, bringing their taste buds to the New World. They discovered these ingredients and thought, “Hey, let’s give it a whirl!” Butternut squash was like the pumpkin of the day, and apples were all the rage. So, they started blending these two babes into their recipes.
Recipe Evolution: Fast forward to the 1700s, and there it is – the first-ever written recipe for butternut squash and apple soup. It was all about roasting that squash and apples and then simmering them in some broth, spices, and maybe some cream if you were feeling fancy. The recipe’s been a hit ever since, with people tossing in all kinds of local goodies and spices.
Modern Twist: Today, this soup is like, the crown jewel of autumn. Chefs and home cooks get all creative with it. Some add a bit of sweetness with maple syrup or brown sugar. Others crank up the warmth with cinnamon and nutmeg. It’s a flavor party, man!
Healthy Vibes: Oh, and it’s not just about taste – it’s good for you too! Butternut squash is loaded with vitamins A and C, plus fiber and potassium. Apples bring the fiber and antioxidants to the table. So, when you’re slurping that soup, you’re not just getting high on flavor; you’re giving your bod some love too.
Next time you’re kicking back with a bowl of butternut squash and apple soup, remember it’s got a history as groovy as its taste. It’s a journey from Native American traditions to becoming the ultimate autumn comfort food. Dig it!
Ingredients:
For the Cannabis-Infused Oil:
- 1/4 cup of cannabis-infused coconut oil (you decide how stony you wanna get)
- 1/4 cup of regular coconut oil
For the Soup:
- 1 groovy butternut squash, peeled, seeded, and cubed
- 2 far-out apples, peeled, cored, and chopped (go for the sweet ones like Honeycrisp or Fuji)
- 1 big onion, chopped
- 3 cloves garlic, minced (those vampires don’t stand a chance)
- 4 cups vegetable broth (keep it green)
- 1 cup apple cider (the non-alcoholic kind)
- 1 tsp ground cinnamon (spice up your life)
- 1/2 tsp ground nutmeg (nutty, dude)
- 1/4 tsp ground ginger (adds a little kick)
- Salt and pepper to taste (season it like a pro)
- 1/2 cup heavy cream (optional, but why not?)
- Chopped fresh parsley or chives for garnish (for that fancy touch)
Instructions:
- Get Your Cannabis Oil On:
- In a small saucepan, melt the cannabis-infused coconut oil and regular coconut oil over low heat. Stir it up and let it simmer for about 10 minutes to get that cannabis goodness into the oil. Be careful not to burn it, man. Strain it through a fine-mesh strainer or cheesecloth into a container and set it aside.
- Roast the Good Stuff:
- Heat your oven to 375°F (that’s around 190°C for the metric crowd).
- Lay out the cubed butternut squash and chopped apples on a baking sheet. Drizzle them with some of that cannabis-infused oil and season with salt and pepper. Roast those bad boys for about 30-35 minutes until they’re tender and slightly golden.
- Sauté Like a Boss:
- In a big soup pot, heat up some more of that cannabis-infused oil over medium heat. Add the chopped onion and minced garlic and sauté until they’re chill and translucent.
- Blend and Get Smooth:
- Toss in the roasted squash and apples, along with the ground cinnamon, ground nutmeg, and ground ginger.
- Pour in the vegetable broth and apple cider, and bring the party to a boil. Lower the heat and let it simmer for 15-20 minutes to let those flavors groove together.
- Blend Again:
- Grab an immersion blender or send it in batches to a regular blender or food processor. Blend it all until it’s smoother than your favorite tunes.
- Finish with Style:
- Bring the blended soup back to the pot and stir in some heavy cream for extra creaminess. Let it simmer for another 5-10 minutes.
- Season it with salt and pepper to taste. Taste the magic.
- Serve It Up:
- Ladle the cannabis-infused butternut and apple soup into bowls. Drizzle a bit more cannabis-infused oil if you’re feeling extra mellow.
- Top it off with chopped fresh parsley or chives for that final, cool touch.
Remember, amigos, always label your cannabis-infused creations and consume responsibly. This soup will have you floating on autumn clouds in no time. Enjoy the ride!
