1 butternut squash, peeled, seeded and diced
1 sweet potato, peeled and diced
1 onion, diced
4 garlic cloves, minced
1 sprig fresh sage
½ teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 -2 teaspoons ground cannabis flowers (highly optional)
1/3 cup cannabis bone broth
1-2/3 cups chicken stock
½ cup coconut milk
Freshly ground black pepper
Roasted pumpkin seeds or crumbled bacon to garnish
Place everything except coconut milk in slow cooker. Stir. Cook on low for 6 to 8 hours.
Remove sage leaves. Place mixture in blender and puree until smooth.
Pour in coconut milk and pulse until well blended.
Return to slow cooker. Cook on high for 20 minutes.
Season with salt and pepper to taste. Garnish with pumpkin seeds or bacon and serve.
Store leftovers in a labeled container in the refrigerator.