Squash Soup topped with THC-infused Sour Cream

Yields: 8 Cups
Prep Time: 10 min.
Cook Time: 30-45 min.
Dose: 5 mg. per Tbsp, 70 mg. total (Sour Cream)
Recommended Cannabis Route: Tincture (Suggested: Elara 1:1)

INGREDIENTS

• Acorn squash, whole – 2 each
• Yellow squash, whole – 1 each
• Baby carrots, small diced – 8 sticks
• Ginger, peeled and minced – 0.5 oz
• Yellow onion, small diced – 4-6 oz
• Vegetable stock – 2 cups
• Baby arugula – 0.5 cup
• Sage leaves, minced – 5-6 each
• Sweet basil leaves, minced – 5-6 each
• Avocado oil (or cooking spray) – 2-3 Tbsp
• Parmigiano Reggiano, grated – 1 cup
• Sour Cream – 8 oz.
• Lemon juice, fresh squeezed – 1 lemon
• Salt to taste

EQUIPMENT NEEDED

1. Knife and cutting board
2. Medium stockpot
3. Food processor or blender
4. Oven and sheet tray
5. Spatula
6. Ladle
7. 2-3 large bowls

INSTRUCTIONS

1. Start your infusion by adding your concentrate OR tincture to the sour cream. Mix well to evenly distribute oil and place the sour cream in the refrigerator.
   1. If using drops (recommended), add 3.5 ml of the tincture (3.5 droppers = 70 mg. total) OR 1.6 mL of your concentrate tincture (1.6 droppers = ~70 mg) directly into the sour cream and mix.
   2. If using a syringe, add 0.01 mL OR roughly one (1) rice grain-sized dots of concentrate (~100 mg. total) to 1 tsp of warmed EVOO. Make sure the concentrate dissolves and disperses fully in the oil. Once complete, add the concentrate mix to your sour cream and stir.
2. Preheat your oven to 375°F. Carefully cut both acorn squashes in half, scoop out the seeds with a spoon. Drizzle avocado oil over the pulp side, making sure to distribute the oil evenly. Place squash skin side down onto a baking tray and place in the oven to roast for 30-45 min. Cooking longer will cause the squash to caramelize.
3. While the squashes cook, dice the rest of your vegetables (yellow squash, carrot, onion, ginger, and herbs). Combine all chopped vegetables in a medium stockpot along with 2 cups of vegetable stock. Cover and place over medium-high heat, bringing to a simmer. Cook until all vegetables are soft. Set aside.
4. Pull your squash from the oven, and poke it with a fork. If the pulp is easy to puncture and scoop out, your squash is ready for the next step. Allow for the squash to cool to where it is easy to handle without getting burned. Once cooled, use a large spoon to scoop the pulp directly into your blender.
5. Check on your vegetable soup mix. Once the carrots are completely soft, transfer this mix into your blender as well.
6. Start blending up the soup and squash mix until completely pureed. You may need to work in batches depending on the size of your blender. Add the other 2 cups of vegetable stock to ensure the soup blends properly. You can add water for preferred consistency.
7. Once your soup is fully pureed, transfer it back to the stockpot and bring it to a simmer. Once simmering, turn the heat off and move the pot away from the heat. Add the grated Parmigiano cheese, 1 Tbsp, and 1 tsp of salt, and whisk it all in until the cheese melts and mixes thoroughly.
8. Place 1 Tbsp of your sour cream in a bowl and pour some soup over it using a ladle. Top off your bowl of soup with some chiffonade basil, and bon appetit!