COOKING with CANNABIS
Butternut Squash Soup with Lemon Pepper Cod
by Chef Dana Cunningham
We have been working hard on the farm this month . We just finished our last run of chickens , and all our other birds are now chilling out for the winter — LOL . You ’ d be surprised how much the chickens don ’ t mind the cold . With the right foundation when they are young , they will thrive in the wintertime .
Now , we are on to other farm projects and experimenting in the greenhouse . I still have some tomato plants growing in our aquaponics system in the greenhouse , producing some very nice fruit right now . I am going to use one of our heirloom tomatoes in this recipe , but if you can ’ t find heirlooms this time of year , try a nice ripe avocado instead .
This month ’ s recipe is vegan butternut squash soup . I had many amazing butternut squash last harvest , so I really had to perfect this soup recipe — it ’ s a dish I ’ ve always loved . The only problem that I have had in the past is the heavy cream has always upset my stomach . I have found this fantastic plant-based cream at the grocery store , and it works just like heavy whipping cream ! Now , I am not afraid to make a vegan soup because I know it will be delicious and won ’ t hurt my stomach !
Vegan Butternut Squash Soup
Ingredients 32 oz butternut squash cubes , roasted 1 granny smith apple cored and chopped ¼ sweet yellow onion diced 1 large carrot peeled and chopped 2 stalks of celery chopped 3 cloves of garlic minced 32 oz of vegan vegetable broth ¾ cup of plant-based heavy cream 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon cayenne pepper ( optional ) 1 tablespoon salt Fresh cracked pepper to taste 1 teaspoon of olive oil
Lemon Pepper Cod
Ingredients 2 cod fillets 2 tomatoes or one avocado 2 lemons 1 teaspoon parsley 1 clove garlic 2 tablespoons butter 1 tablespoon infused MCT oil or infused butter 1 / 4 cup water
42 December 2023
The Method 1 . Start by roasting the butternut squash cubes at 350 for about 30 minutes . 2 . While the squash is roasting , wash and dice , mince , or chop all other veggies and fruit . 3 . Plug in a small to medium slow cooker and set it on high . 4 . In a medium skillet , place 1 tablespoon of olive oil and let get warm on medium heat .
5 . Once the oil is warm , add carrot , celery , onion , apple , and garlic and sweat for 2-3 minutes , stirring so as not to burn . Stir in rosemary , thyme , cayenne , salt , and pepper .
6 . Once the butternut squash has roasted for 30 minutes , transfer it to the slow cooker and add everything in the skillet to the slow cooker as well . 7 . Place 32 ounces of vegetable broth into the slow cooker . 8 . Let the mixture come to a simmer and let simmer for up to an hour before turning to low . Once the slow cooker is on low , the soup can sit for up to three more hours before finishing .
9 . To finish , use a wand immersion blender and carefully blend the soup directly in the slow cooker .
10 . Once the soup is smooth , add in 3 / 4 cup of plant-based cream and continue to blend .
11 . Let the soup sit on low for another 30 minutes to an hour if you wish , or serve it right away .
Prepare the Cod 1 . In a medium skillet with a lid , place all the butter and let it melt over medium-high heat . 2 . Once the skillet is hot , add cod fillets and let them cook for 1 minute . 3 . Add garlic and cook for another minute . 4 . Add water and cover to cook for another 10 minutes for thick cod fillets . 5 . After 10 minutes , reduce heat to low , drizzle cod with infused oil , then squeeze half a lemon over each piece . 6 . Season with salt , fresh cracked pepper , and parsley , then slice tomatoes and place tomato slices over the cod . 7 . Cover with a lid and let steam for another 3-4 minutes until the cod is fully cooked . 8 . Plate with some greens of your choice ; I always do microgreens for the extra nutrients , and Enjoy !
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .