Generally, around late August we start to see the plethora of winter squash ripening. Then over the next few months you will see everything from curry to hubbard, and buttercup to delicata. Winter squash are some of the most delicious, nutritious, and versatile ingredients of the autumn season. Unlike their summer squash counterparts, winter squash is harvested in autumn when they are hard, ripe, and ready. Most of the winter squash varieties are “keepers” and can be stored and enjoyed for constant use throughout the winter months.
Having lived, cooked, and gardened many years in New England I quickly learned my cucurbits. Several of my favorite happen to be heirloom varieties, seeds that have been passed on for many years, over a 100 to be exact. Among my favorites are old-school names like hubbard, buttercup, red kuri, acorn, Kakai, Boston marrow, North Georgia candy roaster, Lakota, sweet meat and Hopi pale grey.
Over the years I have kept my hunger for cucurbits alive in many ways including sourcing very rare native American heirloom squash seeds to grow and utilize on my hyper-seasonal and locally driven, weekly changing menus. With family roots in the mountains of Italy, Abruzzo to be exact, I was able to dig up several old family recipes that were easy to incorporate into my ever-expanding culinary cucurbit repertoire.
Although now most of my cooking is done at home, I still utilize and often chase down rare winter squash to make the simplest of Autumn dishes. Soups mostly but every now and then a curry, or a risotto, and when I get rambunctious – pansotti a little pot-bellied ravioli filled with roast winter squash and served in a sage brown creamery butter. Yum.
This very simple and very nutritious soup recipe generally contains a mixture of as many different winter squashes as you can find and would like to add. Truthfully, the more the better. I usually use a combination of heirlooms such as hubbard, buttercup, butternut, sweet meat, and red kuri. They all seem to bring their own complexity to a soup with so few ingredients.
I usually try to keep the thc dosage on warm soups from 2 to 6 milligrams, so no one gets totally wrecked in front of the family. If you are seeking a different result, around your family members during the holidays please feel free to serve them two or three bowls and sit back and enjoy the evening. I hope you will enjoy the simple depth of flavor each squash brings to the pot. A quick chef’s note: this velvety smooth soup is best enjoyed smoking the best of your harvest with loved ones in front of a warm crackling fire.
A Bowl of Autumn Gold
with popcorn, honeyed yogurt, and fried sage
prep time: 45 minutes
cook time: 1 hour
yield: 8 to 10 servings
total thc/cbd: depends on the potency of the products used
status: can potentially be completely vegan but some things would have to be manipulated (a bomb-ass fall soup)
from the cannabis pantry: cannabis coconut oil, cannabis maple syrup, cannabis olive oil, decarboxylated kief
equipment needed lined baking sheet, medium stock pot, wooden spoon, hi-speed blender, small + medium stainless-steel mixing bowls, potato peeler, chef knife, cutting board, small whisk
- 1 lb organic carrots
- 2 lb misc. organic winter squash (such as butternut, hubbard, red kuri or buttercup)
- ¼ cup + 2 tbsp fresh organic ginger (cut into thick rings)
- 1 med organic sweet onion (peeled + large diced)
- 1-2 tbsp cannabis olive oil
- 1 to 1½ quarts water
- 14oz can unsweetened organic coconut milk
- pinch of each ground cinnamon, nutmeg, and allspice
- ¼ cup cannabis coconut oil
- 2oz pure cannabis maple syrup
- 1 tbsp jacobsen kosher salt
- ¼ tsp ground organic white pepper
- ¼ gram decarboxylated kief (optional)
- 1 drop true terpenes eugenol
- 1 cup popcorn (yeah, you can use that already popped store bought shit)
- ½ cup greek yogurt
- ¼ cup cannabis infused honey
- 6-8 fried small sage leaves
how to make it
- to roast all the vegetables for the soup, preheat oven to 425º.
- peel, seed, and cut squash into 1-2 inch cubes add to a stainless-steel bowl, toss the squash cubes, onions, and ginger with just enough olive oil to coat, season with salt + pepper.
- pour seasoned squash mixture on to a parchment lined sheet pan.
- roast in a preheated oven until squash is tender but not browned, lightly roasted (lacking any caramelized coloring), about 20-24 minutes, set aside at room temp.
- to make the soup. in a large stockpot add the roasted squash cube mixture and all the remaining ingredients including maple syrup and the remaining fresh ginger.
- bring to a boil over medium heat, reduce to low, simmer for 20-30 minutes stirring occasionally.
- let cool for 45 minutes to an hour.
- add the terpenes.
- puree the soup in batches using a hi-speed blender, adjust the seasonings and pool the pureed batches into another stock pot. mix well.
- to make the honeyed yogurt, mix the greek yogurt and honey in a bowl and mix well.
- to fry the sage leaves. heat a little regular oil up in a small sauté pan and fry each leaf until crispy, about 45 seconds or so.
- to serve the soup, reheat to desired temperature. fill each bowl with desired amount of soup. add a tablespoon or so of honeyed yogurt to each bowl, a scattering of popcorn, and a fried sage leaf or two. enjoy whether on an autumn day or not.
equipment + product source
chef sebastian carosi
@chef_sebastian_carosi on Instagram