CBD-Infused Winter Squash Soup with Maple Cream: A TONIC Collab
CBD-Infused Kabocha Squash Soup, Photography by Monica Lo
Butternut squash gets all the love, but have you met kabocha? Kabocha is the squat, lumpy squash with moss green skin and a dull finish. No, she’s not most beautiful produce at the market but she is incredibly sweet (and a little nutty, but aren’t we all?) Kabocha is a Japanese variety of winter squash with an edible rind that’s wonderful steamed, roasted, boiled in porridge, or pureed. I’ll often opt for roasted kabocha puree as a substitute for any recipes using canned pumpkin.
This winter squash is also great in a comforting bowl of soup. I made a CBD coconut cream to drizzle on top using Flex TONIC. This tincture from TONIC is phytonutrient-rich with a combination of full spectrum hemp CBD, cold-pressed black seed oil, and pure maple. The spicy kick from the black seed oil adds a sharpness to cut through the rich soup. This is a wonderful make-ahead dish for meal planning or for the holidays.
Flex TONIC and Kabocha Squash, Photography by Monica Lo
Maple syrup, Flex TONIC, and some coconut yogurt makes a delicious drizzle, Photography by Monica Lo
Winter Squash Soup with Maple Cream and Flex TONIC
Serves 4
Dosage: 16.5mg Full Spectrum Hemp CBD per serving
Roasted Squash Ingredients:
• 1 medium kabocha squash
• 2 Tbsp olive oil
• 1 Tbsp kosher salt
Infused Cream:
• 1/4 cup coconut yogurt, unsweetened
• 2 full droppers Flex TONIC*
• 1 Tbsp maple syrup
Soup Ingredients:
• 2 Tbsp olive oil
• 1 large shallot, chopped
• 2 cups vegetable broth
• 1 1/2 cup coconut cream
• Salt to taste
• Black pepper to taste
• 1/3 cup hazelnuts, toasted, lightly crushed
• 1/4 tsp red pepper flakes, optional
• Chives, cut into 1" batons
Directions:
1. Preheat 400ºF with the rack in the middle. Wash and peel kabocha squash with a vegetable peeler.
2. Cut the squash in half and scoop out the seeds. Cut squash into wedges and toss in olive oil and kosher salt.
3. On a rimmed baking sheet covered with foil, arrange squash in a single layer and roast for 30 minutes, giving them a flip halfway through.
4. While the squash is roasting, make your infused cream by mixing coconut yogurt, Flex TONIC, and maple syrup together in a bowl. Cover and refrigerate until ready to serve.
5. In a large pot over medium high heat, add olive oil and shallots. Saute until translucent and add roasted kabocha squash and vegetable broth. Simmer for 10 minutes.
6. Blend the ingredients until smooth using an immersion blender or transfer into a traditional blender to puree.
7. Pour back into the pot and add coconut cream. Stir frequently while it comes back to a boil. Remove from heat and salt and pepper to taste.
8. In a small bowl, toss toasted hazelnuts with a little salt and optional red pepper flakes.
9. Serve in 4 soup bowls and drizzle infused coconut cream on top and garnish with seasoned hazelnuts and chives.
* If you not not have access to TONIC, you can substitute with your preferred dose of Sous Weed cannabis-infused coconut oil to medicate your dish.
CBD Infused Kabocha Squash Soup, Photography by Monica Lo
