Chef Mike’s Butternut Squash Soup

Impress your Thanksgiving guests with this delicious CBD infused dish.


1 Large Butternut Squash (1.5 lb)

1 Onion

2 Cloves Garlic

2 Leeks

1 Large Carrot

6 cups  Vegetable Stock

2 tbsp Butter

Aleppo pepper 

Salt and Pepper to taste

Secret Ingredients

Aleppo Pepper (Optional, but this gives the soup a unique flavor)

Agave to finish (to taste)


Melt butter in saucepan.  Saute onion, garlic, leeks and carrot until soft.  Add butternut squash and vegetable stock.  Bring to boil.  Turn to low and simmer until squash is soft.  Puree with immersion or upright blender, or food processor.  Drizzle with pesto (recipe below), garnish with sunflower seeds and Togarashi.


5 oz Arugula

½ cup Parmesan cheese

¼ cup Macadamia Nuts

1 tbsp Garlic

Approx. 120 mg CBD (or use CBD infused olive oil)

A Handful  of Hemp Leaves

Salt and pepper to taste

½ cup Olive Oil, or more to desired consistency


Sunflower  seeds

Togarashi sprinkle (Japanese mixed chili pepper)


Earlier this fall, Chef Mike from Perch in Richmond, VA opened his doors to us and prepared this delicious fall soup and CBD infused cobbler. Note his secret ingredients! See more about Perch here:

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