Roasted butternut squash soup is delicious with the addition of persimmon! This is a one-pot, dairy-free, paleo, gluten free, and vegan soup recipe that’s perfect for fall, and especially Thanksgiving! It’s an immunity boosting soup that you’ll crave all winter long!
Just letting you know this vegan butternut squash soup recipe was originally published in 2015. I retested, rephotographed, updated content and URL. I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
Hello November, you are my favorite month. Well, besides my birthday month! Yes, I am that person who likes to celebrate things all month long. It just feels good, ya know? And since I am talking about feeling good, let me say this. …
This butternut squash soup will make you feel SOOO good because it’s full of nourishment, which lately I’ve been needing to focus more on myself. Holidays = Busy Busy. But we must take time to nourish. Preaching to the choir here ya’ll!
So yes, this delicious soup is full of nourishment, but there’s an additional ingredient in THIS butternut squash soup that makes it EXTRA EXTRA special.
PERSIMMON!
What is a persimmon??
Red-brown or orange fruits that grow on large trees (like plums do), but they look very much like a tomato! Believe it or not, they are actually BERRIES. In Latin, Persimmon means “divine fruit” or “food of the gods.”
I know what you’re thinking.
“Um, Lindsay, what’s so special about a weird sounding fruit?”
Well, there’s a lot that is special about the fruit! But I’m going to narrow it down to TWO very important things.
- NUTRITION – Persimmons are packed with phytonutrients, antioxidants, fiber, B Vitamins, and minerals. This little fruit is pretty amazing. Which is why it’s so great for your health and for boosting immunity!
- CANCER FIGHTING COMPONENT – This fruit is EXTRA SPECIAL! You see, Persimmons contain a flavonol (an antioxidant) called Fisetin. A recent study has shown that fisetin can “induce cell death in breast cancer cells without harming normal breast cells.” You know what that mean? It means that persimmons are one of a few fruits/vegetables that can help kill breast cancer cells. See, I told you persimmon is a pretty amazing food! (source)
I don’t know about you, but just reading how food can really heal and cure warms my heart!
Now, we’ve talked about persimmon, but what about the other superfood in this soup. Yep. SQUASH LOVE!
Is butternut squash healthy?
The answer is obviously yes. But did you know that cooked butternut squash (one-cup) provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin. can Persimmon. I added a bit of cinnamon to increase its anti-inflammatory properties.
Now combine that with persimmon and you’ve got a very nutrient dense and anti-inflammatory rich CANCER FIGHTING soup!
Persimmon Butternut Squash Soup aka “FOOD of the CANCER FIGHTING Gods!”
Butternut Squash Soup Recipe Notes
A few notes about the ingredients and substitutions:
- If you have time, lightly roast the butternut squash with a bit of cinnamon and sea salt. It enhances the flavor and nutrients. You will then add that to a large pot with persimmon, cook with the broth and milk, then blend all together! Pretty easy!
- If you can’t find persimmon, then substitute with an equal amount of diced and peeled sweet potato or pumpkin. You can roast it right along with the butternut squash.
- For a soup that is Whole30 compliant, omit the maple syrup from the recipe.
HOW TO SHOP FOR PERSIMMONS
The two most popular persimmon varieties are Hachiya and Fuyu.
Hachiya are shaped like an acorn and are very astringent. They’re incredibly tart when they aren’t fully ripe. To avoid that bitter taste, choose the Fuyu persimmons.
Fuyu persimmons have a tomato shape and flatter bottom. They are non-astringent and best eaten when overripe. You can eat them unpeeled, but they taste a better with the peel removed.
CAN I USE FROZEN BUTTERNUT SQUASH?
If you are in a rush and don’t have time or desire to roast the squash for the butternut squash soup, you can use the frozen variety. Although, you will still need to cook it, either in a microwave, steamer, or in a pan on the stove top.
Storing, Freezing, and Reheating Instructions
To Store – Place soup in sealed container and store in the fridge for up to 1 week.
Freezing – After allowing the soup to cool to room temperature, store in plastic zip top bags or a freezer-safe container. The soup will stay fresh for up to 3 months.
To Reheat – Reheat the soup in a saucepan over medium heat, stirring until warmed through. Or, microwave thawed soup at 50% power for 3-5 minutes, or until warmed through.
Add garnishes last. Don’t freeze. We topped ours with extra coconut cream, herbs, and nuts.
Here’s a little IGTV video to help walk you through.
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Other Vegan Vegetable Soup Recipes to Try
If you love the taste of the persimmon and roasted butternut squash soup, these other veggie soups will be right up your alley!
- Spicy Roasted Corn Vegan Soup {Blender Recipe}
- Creamy Fennel Roasted Cauliflower Soup (Vegan)
- Creamy Zanzibar Carrot-Tomato Soup {Vegan}
Roasted Butternut Squash Soup with Persimmon
- Total Time: 60 minutes
- Yield: 3-4 1x
Description
A creamy, smooth, butternut squash soup with the addition of persimmon! This vegetable soup recipe is paleo, gluten free, vegan, and dairy free. Easy to make in one pot. This is one immunity boosting delicious soup!
Ingredients
- 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
Instructions
- 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.
Notes
Substitute Tips –
Persimmon – If you can’t find persimmon, replace with 1 ½ cups diced and peeled sweet potato or pumpkin and roast with the butternut squash. Adjust oil/seasoning.
Whole 30 Option – To be Whole 30 compliant, omit the maple syrup.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: soup
- Method: stove/oven
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 224
- Sugar: 12 g
- Sodium: 872 mg
- Fat: 10.6 g
- Saturated Fat: 4.8 g
- Carbohydrates: 34.2 g
- Fiber: 3.3 g
- Protein: 2.2 g
- Cholesterol: 10.2 mg
Keywords: soup, butternut squash, vegan, dairy free, healthy, one pot, paleo
Told you you’d feel good after learning about this soup! Heart, body, mind, and soul! Now go pick up persimmons, butternut squash, plus a few pantry staples, and let’s cozy up to this vegan soup. And while you’re at it, give those veggies a hug. Mmmm k?
What powerful immunity boosting foods are you adding to your diet this month?
Cheers,
LC
MORE SOUP RECIPES HERE!
This recipe is part of Our Best Healthy Soup Recipes for Fall collection. Check it out!
Soup was OK. Had more of a sweet flavoring to it with the maple syrup, coconut milk, which I didn’t like. It didn’t make sense to roast the butternut squash in the oven beforehand. It softens up if you just boil it over the stove as other butternut squash recipes do. Didn’t like the spice mix to go with it. I’ll probably stick with the butternut squash and granny smith apple soup recipe I’ve always used.
★★★
Hey there! We actually are updating the soup this week. We have a method and spice amount since we retesting it.
I promise it’s a keeper! For now you might like this butternut squash and apple soup!
https://www.cottercrunch.com/instant-pot-butternut-squash-soup/
I grew up on persimmon drive when I was a kid and never knew that it was a fruit until I got older! Love how you used it in this soup! The perfect comfort food!
★★★★★
Oh, how funny! Thanks, Suzy! It’s definitely my kind of comfort food!
I would LOVE to make this soup – but how do you buy persimmons?
My supermarket has very soft ones or very hard ones.
Are they Fuyu persimmon? If so grab the ones that are more ripe, soft. Once you slice into you can tell if it’s gone bad or if it’s still good to cook with. Kinda like a tomato. Overripe cooks nicely.
Love this recipe and it’s so simple to make!
★★★★★
A total win-win, right?! 😉
I love how flavorful this is!! A new favorite for fall nights!
★★★★★
Yeasss! So glad to hear that Toni!
What a great way to warm up! This is so full of flavor and perfect for a cold fall day.
★★★★★
Thanks, Julie! Definitely hits the spot on a cold fall day!
What a delicious recipe! I only wish I had doubled the recipe because we don’t have any leftovers! I am absolutely making this again.
★★★★★
Oh yay! Thanks so much, Lauren!
Delicious soup and we love making it! But Persimmon is a Powhatan word. Latin has nothing to do with it. This is a Native American tree, after all! A good choice for Indigenous People’s Day.
★★★★★
Oh, great to know! Thank you!
Tbh I expected something special that would make squash edible but it wasnt it. Persimmon made it even sweeter and didnt balance the squash at all. If you are not die hard pumpkin fan, dont try it.
★
Oh no! Did you get a bad persimmon or squash? Maybe that was why. This is a favorite soup liked by my readers. I’m wondering what went wrong. So sorry!
Do you think I could double the recipe, and use two cups of pumpkin along with 2 cups of butternut squash? I only have one small butternut squash and need to feed 7 adults. Would love your thoughts! Thanks!
I think that would work! I would test out the mix and then adjust the spices as needed with cooking. If it’s too thick, you could add more broth or coconut milk.
Lindsey,
I am in the process of making the persimmon butternut squash soup. I roasted the squash first and then followed your recipe; however I did not know what your meant by “3 cloves” so did not add. I was afraid I would not like it too smokey so cut the smoked paprika to 1/2 tsp but added apx. 1/4 tsp cinnamon and a dash of ginger. Tastes to my liking. Also want you to know I have made your red pepper & shrimp soup several times and both I and my husband like it. I add a little more shrimp for protein and cut them into bite size pieces. Thanks for your recipes.
Oh thank you Jenny! I will go update that recipe and specify the cloves. Sorry about that. But glad the other soups have turned out well! Keep me posted on any others you try.
Morning from sunny South Africa! Just wanted to add a little something – unripe persimmons – yes they don’t taste nice but add to smoothies or sweeten with natural sweetener – can be grated and the juice squeezed out and are used to kill internal body parasites and worms in many cultures. You take it – either the grated(better) or the juice every morning on an empty stomach (if possible haahaa) for a month or 2. Cant wait to try your soup!!!
I want to try this! We have both Fuyu and Hachiya persimmons. We just harvested our Hachiya tree. Would the very ripe and sweet Hachiya work just as well as the Fuyu? Or would you recommend sticking with Fuyu?
I say try it! Maybe adjust the seasonings if need be. Keep me posted
Can you believe I’ve never actually had a persimmon!? This may just have convinced me to pick some up! I LOVE butternut squash soup and this looks delightful!
Oh you must! you’d love!
This sounds so perfect for a (Chicago, probably not Texas, ha!) Fall evening. Everything about it sounds and looks so romantic; I bet the flavors are so amazing together!
haha yes, it’s like 86 F today! boo… stay warm up there though
This soup sounds perfect! I love persimmons, one year I loved them soft and really ripe, the next I loved them hard and crunchy! Just like my changing opinion on when pears should be eaten! haha!
Sadly persimmons aren’t great here in Australia but maybe its just the wrong season… will try again in a few months!
they are so hit or miss! maybe you should come visit me for a good one, yes?
The only time I’ve had a Persimmon is at a Sushi Restaurant as a dessert. They squeezed lemon over them and wow were they yummy. I love trying new fruits and if they are high in nutritional value then even better. My family and I love soup– we just received a huge butternut squash which I cubed up and froze for soup. Another amazing dish Linds.
oh wow! that sounds AMAZING!!! Miss you and love you
Super interesting!! Persimmons are definitely an acquired taste – one that I’ve grown to love.
you and me both!
What an interesting flavor combo! I love both butternut squash + persimmons + of course – all of their health promoting properties. I can’t wait to try this soup!
let me know if you do whitney! xxoo
Yay for persimmons!! but also – who knew they would be great in soup with squash?! you are so creative 🙂 i need to go buy some asap, they are my favorite winter fruit
let me know if you do!
Yum! I had no idea about these benefits of persimmons. I saw them at the grocery store and was wondering what on earth I would do with those. Now I know! Can’t wait to try 🙂
woohoo! now you can buy them!
okay, so I have never actually had a persimmon but now I know I have to try them most likely in this amazing soup! and I kind of like Mondays too 🙂
well now you have a good excuse to try, right?!
I am not sure if my mouth has ever encountered a persimmon before…. Hmmm interesting…
★★★★★
i think you might love.. like real love
What a perfect fall recipe! I’d actually NEVER had a persimmon until a few years ago. Isn’t that crazy? Now I can’t get enough! 🙂
crazy but glad you finally tried! yay!
Oh man, this looks and sounds fantastic. What if I can’t get persimmon’s Lindsay? Are normal tomatoes a bad substitute?
★★★★★
good question! Tomatoes are different taste but same texture. You could try it! Maybe leave out the maple syrup?
I feel more warm and cozy already (though I do not have a problem with feeling warm these days 😉 )
When I lived in Korea, this time of the year, the tree lined streets were flooded with persimmon. So much so that they would just start decomposing on the streets, as there were too many to keep up with! We needed you there 🙂
pack them up and send them here! haha
Am obsessed with this recipe! Love the combination of squash + fruit. Last year I made a sweet potato apple soup that I loved, so am definitely feeling the whole fruit addition to fall themed soups! Don’t see enough persimmon recipes floating around even though they are so good. In my family (I don’t know maybe this is a Russian thing) we would wait until they were super super ripe, then freeze them for a bit and eat them slightly frozen – so cool and refreshing in the summer time!
that’s genius! yes,i always wait till they are super ripe! but freezing them to eat would be bliss!
Oh my gosh I love persimmons! This sounds so good!
★★★★★
girl, I knew you’d love! <3
Genius! I would have never thought to add persimmon to squash, apples and cranberries I have but never persimmon. Pinning for later, can’t wait to try this!
It is soup season right now! So this sounds so perfect to me!
★★★★★
FOOD of the CANCER FIGHTING Gods: now that has a ring to it. I love it, almost as much as this beautiful soup made with Fall’s bounty. You’ve got another winner.
Keep up the self care. Blows kiss, sends hug.
I just wanted to be a goddess for making this too. 😉
Hooray for persimmons and fighting breast cancer!! What a fantastic reason to eat more this winter. I have to admit, I don’t remember seeing these in the grocery store, but I bet they have them at Whole Foods! I will be sure to pick out the ones that look like tomatoes 🙂 Thanks for the tip Lindsay! Any kind of butternut squash soup is usually right up my alley, so this sounds delish!
yes, they are at whole foods! that’s where i got them. YAY!
Yum, I love butternut soup! The addition of persimmon is so creative – and I love the breast cancer fighting and immunity boosting powers!
Ya buddy! I knew you’d love that health perk Laura!
I would have never thought to use persimmons and butternut together! Love this. Need to immunity after playing with sick babies in FLA. Good times.
You had babies? What? 😉
In a few weeks I will have well over 100 persimmons from our tree in the backyard. I might need to make this and freeze portions for down the road! 🙂
I did not know that about persimmons! Seriously, best idea ever!
I just made butternut squash soup yesterday! I must say, I’ve never tried a persimmon, which is odd, because I am usually always down to try a food once. This soup might be my first experience. And I’m love camu camu powder for immunity!
I ate a lot of persimmon (persimmons?) growing up – they’re huge in Asia, I think! I’ve never had it as a part of a meal though. Looks fantastic, my friend!
Wow I don’t if I have ever had Persimmon! What a great addition to soup. Thanks for linking up with us today
Beautiful! Still waiting for it to be cool enough for warm soups & oatmeal again! 🙂
I honestly don’t think about the immunity boosting effects of food. I eat things that are healthy & I like & enjoy.. I am very boring & predictable! 🙂
well they are probably immunity boosting then and you are ONE HEALTHY woman! so keep it up!
I really hope my grocery store has persimmons because I desperately need to try them!! This soup looks so good. And I love that it is made quick on the stove top. And now that I have a BA blender, I can actually make this! Pinning for later. Can’t wait!
oh yes! do it!! Can’t wait
I love it! I never would have thought to add persimmons to bns soup, and it makes complete sense!! I bet this turns out soooo creamy with such nice sweet, warm flavor. I want a big bowl of this asap!
This looks absolutely fantastic! I didn’t think butternut squash soup could get any better 😛
We have a persimmon tree in our back yard. I think this needs to go on my list!
okay I”m coming to visit!
I’ve actually never had a persimmon, gasp! I love anything butternut squash and this soup sounds nothing short of fall amazingness 🙂
I absolutely ADORE persimmons! They are so delicious and I have a whole bunch of them at home right now. Never thought to actually use it as an ingredient in recipes but totally intrigued by this!
Wow! Lindsay! I love the use of Persimmons in this soup, and I had no idea about their breast cancer fighting power. Yet ANOTHER reason why I need to try this out ASAP 🙂
I had no clue Persimmons contained Fisetin which was so good for us! Lindsay, I cannot stand Mondays – but your nuggets of info make my Mondays better – so, I salute you and your delicious, totally unique and creative soup!
Mmmmmm, I love persimmons, squash, creamy soup and fighting breast cancer.
Wow! I had no idea these were a fruit. Are tomatoes technically a fruit too? I’m actually corny too and love Mondays for their fresh start.
actually! tomatoes are fruit! haha. <3
MMMMM I haven’t had a persimmon since last year–it’s about time I hope on board again. Probably in soup form since the weather here is all sorts of cold warm cold.
Just had my 1st sub 30 degree run but already I’m feeling warm looking at this soup! This will be made!
Thank you for calling out my post! And this is so creative. Persimmon is a beautiful fruit, but most people don’t know what to do with it beyond eating it as is. I love that you blended it with bnut squash to give it even more complexity and immune boosting power!
OH MY! First I adore butternut squash soup, ADORE! And, when I come into a stash of persimmons, I never now what to do with them — I have grilled them, that was okay. But this is genius. Thanks