AuthorMy Edibles ChefCategory, DifficultyBeginner

Vegan cannabis-infused red kuri squash soup is so delicious & easy to make plus it's the perfect comforting soup for those chilly Fall days.

Vegan Cannabis-Infused Red Kuri Squash Soup

Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 1 medium red kuri squash, about 4 lbs
 2 shallots, sliced in half
 4 cloves garlic, unpeeled
 2 cups water or more for desired consistency
 1 -14 oz can full fat coconut milk, reserve 1/4 cup for garnish
 1 lime, zested
 2 tsp fresh ginger
 1 ½ tbsp mild red curry paste
 1 tsp ground turmeric
 1 tbsp coconut sugar or maple syrup
 1 lime, juiced
 3 tbsp canna-olive oil

1

Preheat the oven to 400°F/205°C. Line a baking pan with parchment paper.

2

Wash the red kuri squash & cut in half, remove the seeds. Place onto the baking sheet with the shallots, cut side up. Drizzle with regular olive oil, sprinkle with salt & freshly cracked black pepper. Flip them so the cut side is facing down to bake them.

3

Wrap the whole garlic cloves with foil & place them on the baking sheet. Roast for 50 - 60 minutes or until the squash is tender when pierced with a fork or knife.

4

Unwrap the cloves & remove the peel. In a blender or food processor place the squash (leave the soft flesh on if it's organic) shallots, garlic, coconut milk, lime zest, ginger, curry paste, turmeric, coconut sugar & a few generous pinches of salt & black pepper.

5

Blend until creamy, add some water as needed to achieve a smooth consistency. Add the lime juice & canna-olive oil, blend again. Thin out with more water for desired soup consistency.

6

Taste & adjust seasonings with more salt, pepper & lime juice.

7

Place in a pot over medium heat to warm up the soup. Ladle into bowls, garnish with coconut milk, microgreens & freshly cracked black pepper.

Ingredients

 1 medium red kuri squash, about 4 lbs
 2 shallots, sliced in half
 4 cloves garlic, unpeeled
 2 cups water or more for desired consistency
 1 -14 oz can full fat coconut milk, reserve 1/4 cup for garnish
 1 lime, zested
 2 tsp fresh ginger
 1 ½ tbsp mild red curry paste
 1 tsp ground turmeric
 1 tbsp coconut sugar or maple syrup
 1 lime, juiced
 3 tbsp canna-olive oil

Directions

1

Preheat the oven to 400°F/205°C. Line a baking pan with parchment paper.

2

Wash the red kuri squash & cut in half, remove the seeds. Place onto the baking sheet with the shallots, cut side up. Drizzle with regular olive oil, sprinkle with salt & freshly cracked black pepper. Flip them so the cut side is facing down to bake them.

3

Wrap the whole garlic cloves with foil & place them on the baking sheet. Roast for 50 - 60 minutes or until the squash is tender when pierced with a fork or knife.

4

Unwrap the cloves & remove the peel. In a blender or food processor place the squash (leave the soft flesh on if it's organic) shallots, garlic, coconut milk, lime zest, ginger, curry paste, turmeric, coconut sugar & a few generous pinches of salt & black pepper.

5

Blend until creamy, add some water as needed to achieve a smooth consistency. Add the lime juice & canna-olive oil, blend again. Thin out with more water for desired soup consistency.

6

Taste & adjust seasonings with more salt, pepper & lime juice.

7

Place in a pot over medium heat to warm up the soup. Ladle into bowls, garnish with coconut milk, microgreens & freshly cracked black pepper.

Vegan Cannabis-Infused Red Kuri Squash Soup

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