A BOWL OF AUTUMN GOLD with popcorn, honeyed yogurt, and fried sage

#theshortordercannabisrevolutionary @chef_sebastian_carosi

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. 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 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.

MAKES AND SERVINGS

prep time: 45 minutes

cook time: 1 hour

yield: 8 to 10 servings

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

PROVISIONS

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

DIRECTIONS

To roast all the vegetables for the soup. Preheat the 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.

In a separate pan cook sausage until it has released some of its fat (about 8 minutes), drain and set aside. Pour seasoned squash mixture onto 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 stock pot 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.