Medicated Butternut Squash Soup

Medicated Butternut Squash Soup

This velvety medicated butternut squash soup is so delicious- you’ll want to make a big batch! This is the perfect meal to pair with some toast and good friends. Nothing warms you up like a delicious and hearty bowl of medicated butternut squash soup.


  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 1 tbsp. unmedicated unsalted butter
  • 1 tsp. vegetable oil
  • 1 medium white onion (small dice)
  • 1 small red pepper (small dice)
  • 5 cups low sodium chicken stock
  • Pinch nutmeg
  • Salt and pepper
  • 1 ½ tbsp. cannabutter
  • Optional addition: a dollop of crème fraiche, sour cream, or plain Greek yogurt


  • Cut squash into 1-inch chunks, and set aside.
  • In a large stock pot melt unmedicated butter and vegetable oil.
  • Add diced onion, red pepper, and a pinch of salt.
  • Cook until the onion becomes translucent. This will take around 8 minutes.
  • Add squash and stock to the pot, bring to a simmer, and cook until squash is tender. (Approx. 15 to 20 minutes).
  • Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot.
  • Stir and season with nutmeg, salt, and pepper. Last, add cannabutter and gently stir for 4 minutes ensuring even distribution.
  • Serve with a dollop of crème fraiche. 
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