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Warm, vegetarian, curried butternut squash soup ladled into a white bowl. Served with a poached egg, cilantro, red pepper flakes, and an optional drizzle of CBD infused coconut oil. |
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Butternut Squash Soup with CBD Drizzle

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5/5 - 3 Ratings
Prep Time 10 minutes
Cook Time
Serving Yield 6 servings

Cashews and coconut milk replace dairy in this spiced soup, giving it a thick, luscious texture and rich flavor that leaves you feeling nourished with every bite. A slew of warming spices from curry to turmeric add just enough heat to balance the creaminess from the cashews. To take it from a simple lunch to a substantial dinner, add a perfectly poached egg on top with your favorite roasted nuts or toasted pumpkin seeds and a drizzle of hemp-infused coconut oil.

Cannabidiol (CBD) is a natural component of hemp oil. Hemp-derived CBD is legal in all 50 states.

By: Posie Brien of 600 Acres


  • 3 tablespoons olive oil
  • 2 medium shallots, peeled and finely chopped
  • 1 cup (150 grams) raw cashews
  • 1 clove garlic, minced
  • 1 medium butternut squash, peeled and chopped (about 6 cups)
  • 4 cups vegetable or chicken stock
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 tablespoon maple syrup
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 cup coconut milk, divided
  • 1 teaspoon hemp-infused coconut oil
  • 6 Pete and Gerry’s Organic Eggs
  • Optional garnishes: toasted pumpkin seeds, cilantro, toasted sesame seeds, chopped roasted peanuts, cayenne pepper, and fresh lime juice

Nutritional Information

Servings: 6

Amount Per Serving: Calories 530, Fat Cal. 320, Total Fat 36g (55% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 450mg (19% DV), Total Carb. 37g (12% DV), Fiber 5g (20% DV), Sugars 11g, Protein 18g, Vitamin A (300% DV), Vitamin C (50% DV), Calcium (15% DV), Iron (30% DV), Vitamin D (10% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Add olive oil to a large heavy-bottomed pot or Dutch oven set over medium heat. Once oil is hot, add shallots and cook for about 2 minutes, stirring frequently. Add the cashews and cook until lightly browned, about 3 minutes.

Step 2

Add garlic to pot and cook for 30 seconds. Add butternut squash, ginger, cumin, coriander, curry powder, turmeric, salt, and pepper. Cook, stirring constantly, for 2 minutes until the spices smell fragrant.

Step 3

Add stock and maple syrup to pot and bring soup to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the squash is tender enough to be easily pierced with a fork.

Step 4

Add 1 cup of the coconut milk. If using an immersion blender, purée the soup right in the pot until creamy and smooth. If using a regular blender, allow the soup to cool for about 15 minutes, then transfer it in batches to a blender and blend on high until creamy and smooth before returning to pot.

Step 5

Just before serving, bring a small pot of water to a simmer. Working with one egg at a time, crack each egg into a small dish or ramekin. Using a spoon, stir the water vigorously to create a vortex, then gently slide the egg into the center of it. Cook until the white is just barely set but the yolk is still soft. Using a slotted spoon, carefully remove egg from water and set on a plate.

Step 6

Divide the soup between 6 bowls. Whisk hemp-infused coconut oil into the remaining coconut milk, then drizzle the mixture evenly over each bowl. Top with any optional garnishes, then carefully slide a poached egg onto each bowl.


This soup can be served hot or refrigerated for later. If you aren't serving right away, stop at step 4. Poach eggs as needed right before you're ready to serve.

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