Butternut squash and persimmons blend beautifully for a perfect seasonal soup to enjoy through the chilly fall and winter months. This soup is deliciously creamy with warming spices and rich flavor. Enjoy for the holidays or for a simple cozy dinner.
Butternut squash and persimmons are both a healthful addition to the diet. It is recommended to eat a variety of orange and yellow colored fruits and vegetables daily due to the high content of powerful carotenoid antioxidants.
RECIPE PDF:
Number of Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
4 cups butternut squash, peeled and diced
2-3 tbsp vegetable oil, divided
3/4 tsp cinnamon or ginger (or a mix of both), divided
1 medium onion or shallot, peeled and diced
3 medium Fuyu persimmons (not soft), peeled and chopped
3 cups vegetable broth (more of less depending on desired consistency)
1/2 tsp paprika
1 tsp salt, to taste
1 cup soy milk or other non dairy milk
Optional toppings: toasted nuts or seeds, fresh herbs to garnish, red pepper flakes
Tools You Will Need
Baking sheet
Parchment sheet or nonstick spray
Soup pot
Blender or immersion blender
Instructions
1) Preheat Oven to 450 F
2) Peel the butternut squash and remove the seeds. Dice into cubes. Place squash in a large bowl and toss with 1-2 tbsp of vegetable oil and 1/2 tsp cinnamon or ginger and a pinch of salt.
3) Place parchment paper on a baking sheet (or spray with non-stick spray) and spread butternut squash out on the baking sheet in a single layer. Roast squash for 20 minutes or more, until tender when pierced with a fork.
4) While the squash is roasting, peel and diced the persimmon. Peel and chop the onion or shallot.
5) After the butternut squash has finished roasting, heat 1 tbsp of vegetable oil in a stock pot. Add onion and cook until tender and translucent, about 7 minutes. Add squash and persimmon and cook with the onion for about 5 minutes.
6) Add remaining spices (1/4 tsp cinnamon or ginger, 1/2 tsp paprika), salt and broth. Bring to a boil, then turn to low and simmer for 15-20 minutes.
7) Transfer the soup to a high speed blender (or use an immersion blender), working in batches if needed. Blend until smooth. Return to pot and stir in non dairy milk. If soup is too thick, stir in more broth or milk.
8) Taste and adjust seasonings if needed. Serve warm. Top with optional toppings, if desired.
9) To store, place in a sealed container in fridge for up to 3-4 days or in the freezer for up to 3 months.
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Notes
If you can't find persimmons, replace with 1.5 cups diced and peeled sweet potato or pumpkin, and roast with butternut squash. Or simply add more butternut squash.
Recipe adapted from Lindsey Cotter at Cotter Crunch. https://www.cottercrunch.com/vegan-persimmon-butternut-squash-soup/.