Ingredients

The following ingredients have 4 Servings
  • 2 cups peeled and chopped butternut squash
  • 2 Tablespoon butter or light olive oil, divided
  • ½ cup chopped red onion or 1 small shallot 
  • 3 medium Fuyu persimmons
  • 14–18 oz of vegetable broth (the less broth, the thicker the soup)
  • 1 cup coconut milk or non dairy milk of choice
  • ½ – 1 teaspoon cumin, to taste
  • ¼ – ½ teaspoon cinnamon, to taste
  • ¼ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 Tablespoon maple syrup*
  • ½ teaspoon kosher salt and black pepper
  • Optional Toppings – toasted nuts or seeds, roasted chickpeas, coconut milk/cream to drizzle, and/or fresh herbs

Instruction

  • For the most flavor, roast the squash in a preheated oven at 400 F. Toss squash with 1 Tablespoon oil, ¼ teaspoon cinnamon and sprinkle with sea salt. Place on a baking sheet and roast squash for 20-25 minutes. Or do the quick version of steaming the squash in a steamer or microwave safe dish with 2 Tablespoons of water until the squash is tender.
  • While squash is cooking, peel and dice the persimmon.
  • In a large pot, add the onions and butter. Saute on medium-high heat for 2 minutes or until onions are fragrant. Stir in persimmon and squash and continue to cook for 5 minutes coating the squash and persimmon in the butter and onions. 
  • Next add in the broth (enough to cover vegetables), spices, and maple syrup. Bring soup to a boil then reduce to low heat. Cover the pot, and simmer for 15-20 minutes, or until vegetables are tender.
  • Carefully transfer the soup to a high speed blender (or use an immersion blender), and blend until creamy and smooth. If the soup is too thick, add more broth and blend again.
  • Return soup to the pot, and stir in coconut milk, salt, and pepper. Add additional seasonings, if desired. Let the flavors develop for 5 minutes before serving and add desired toppings.
  • Store soup in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.