Squash, Sweet Potato and Apple Soup with Cannabis Bone Broth and Coconut Milk

​For this gluten-free recipe, I can use up the last of the fall vegetables I have on hand along with cannabis bone broth from my freezer. I use a third of a cup of thawed infused broth, but you can adjust the soup’s potency by using more or less of it. Just make sure your stock and broth measurements add up to 2 cups total. For an extremely potent soup, add a teaspoon or two of ground cannabis when you add your spices. This soup simmers in a slow cooker for six to eight hours, so I can make it in the morning, go about my day, and enjoy a relaxing medicated dinner. Garnish it with roasted pumpkin seeds or a few crumbles of organic bacon and enjoy with a big, fresh salad. 
 
Serves 4
 
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
Sea salt
Freshly ground black pepper
Roasted pumpkin seeds or crumbled bacon to garnish
Slow cooker
Blender
 
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.

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