Time in Kitchen: 45 minsP0H45M
Number of servings: 2-4
Difficulty level: Easy


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 1⁄2 tbsp. cannabutter
Optional addition: dollop of crème fraiche, sour cream, or plain Greek yogurt


  1. Cut squash into 1-inch chunks, and set aside. 
  2. In 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. 
  3. Add squash and stock to the pot, bring to a simmer, and cook until squash is tender. (Approx. 15 to 20 minutes). 
  4. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. 
  5. Stir and season with nutmeg, salt, and pepper. 
  6. Lastly add cannabutter and gently stir for 4 minutes ensuring even distribution. Serve with dollop of crème fraiche.