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Moroccan Roasted Winter Squash Soup with Sage Infused Olive Oil

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Ingredients

Adjust Servings:
For the soup
2 Butternut Squash
3 Onions diced
4 Cloves of Garlic smashed
2 tbsp Coconut Oil
2 tbsp Olive Oil
.125 tsp Black Pepper equivalent to 1/8 tsp
2 tsp Salt
1 tbsp Brown Sugar
2 tbsp Rasa El Hanout Spice Mix
6 cups Vegetable Broth
1 can Coconut Milk
.5 pc Lemon
For the Sage Infused Oil
1 bunch Sage Leaves no stems
.25 cup Olive Oil
8 tsp Pot D'Huile Olive Oil
Optional
Creme Fraiche

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Moroccan Roasted Winter Squash Soup with Sage Infused Olive Oil

By High Dining

Sage and cannabis oil to complement a delicious winter soup

  • 110 min
  • Serves 6
  • Medium

Ingredients

  • For the soup

  • For the Sage Infused Oil

  • Optional

Directions

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To make the soup

Heat up oven to 375 degrees.

Cut the squash in half, scoop out the seeds then prick with a knife several times. Rub coconut oil and a pinch of salt with a 1/2 tablespoon of rasa el hanout on the flesh side of the squash. Put squash into the oven skin side down. Roast for about an hour until a fork can pierce it smoothly.

In a pot, saute the onions and garlic with olive oil until translucent. Add the rest of the rasa el hanout, and brown sugar. Scoop the squash out of the skin and into the pot. Add the vegetable broth and coconut milk, cover and cook for 20 minutes on a medium to low simmer.

Puree soup in blender or with a hand held immersion blender until smooth. Add salt, pepper and lemon to taste.

To make the sage infused olive oil

Put 1/4 cup of olive oil into a small pot and heat until warm. Turn off heat, then toss in sage and let it sizzle a little. Cool the oil down. Once cooled, put the sage leaves and oil into a blender with 8 teaspoons of Pot D’Huile. Once blended, strain with a fine strainer, then drizzle on top of the soup for an elevated dining experience.

Recipe by High Dining. High Dining is the brain child of  Lindsey Jones and Barbie Sommars, experience creators who are taking fine dining to new heights. 

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Steps

1
Done

To make the soup

Heat up oven to 375 degrees.

2
Done

Cut the squash in half, scoop out the seeds then prick with a knife several times. Rub coconut oil and a pinch of salt with a 1/2 tablespoon of rasa el hanout on the flesh side of the squash. Put squash into the oven skin side down. Roast for about an hour until a fork can pierce it smoothly.

3
Done

In a pot, saute the onions and garlic with olive oil until translucent. Add the rest of the rasa el hanout, and brown sugar. Scoop the squash out of the skin and into the pot. Add the vegetable broth and coconut milk, cover and cook for 20 minutes on a medium to low simmer.

4
Done

Puree soup in blender or with a hand held immersion blender until smooth. Add salt, pepper and lemon to taste.

5
Done

To make the sage infused olive oil

Put 1/4 cup of olive oil into a small pot and heat until warm. Turn off heat, then toss in sage and let it sizzle a little. Cool the oil down. Once cooled, put the sage leaves and oil into a blender with 8 teaspoons of Pot D'Huile. Once blended, strain with a fine strainer, then drizzle on top of the soup for an elevated dining experience.

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