Shad interviewing someone about pot recipes.
(we're getting ready for legalization in spring 2017)
Cannabis cookbook elevates the art of edibles
(podcast of the interview at the link)
from Herb: Mastering the Art of Cooking with Cannabis / marijuana infused butternut squash soup
2 tablespoons cannabutter
1 medium sweet onion, such as Vidalia or Walla Walla, finely diced
1 (2- to 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
512 cups unsalted chicken stock
12 cup heavy cream
12 teaspoon ground nutmeg
Kosher salt and finely ground fresh black pepper, to taste
In a large pot, melt the cannabutter over medium-low heat. Add the onions and cook until they are translucent, about 8 minutes.
Add the squash and stock. Bring to a simmer and cook until the squash is tender, about 15 to 20 minutes. Stir in the cream, then turn off the heat and let the soup cool slightly.
Working in 2 batches, puree the soup in a blender or food processor. Or, if you have an immersion blender, you can puree the soup directly in the pot.
Return the blended soup to the pot and rewarm it over medium-low heat.
Season with the nutmeg, salt, and pepper before serving.