Roasted Butternut Squash Soup with Persimmon {Vegan, Paleo}

by Lindsay Cotter Posted: November 7, 2019

Dairy-Free Egg-Free Gluten-Free Grain-Free Nut-Free Vegan

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!

A black bowl filled with roasted butternut squash soup topped with cream and seeds.

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?

Close up view cut up butternut squash roasted with dusting of cinnamon on top

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

Roasted butternut squash pieces with dusting of cinnamon

Overhead view blender cup filled with roasted butternut squash pieces

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

3 bowls of roasted butternut squash soup in black bowls with spoon

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.

View this post on Instagram

A post shared by Lindsay || Cotter Crunch (@cottercrunch) on Nov 12, 2019 at 5:15pm PST

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!

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,

MORE SOUP RECIPES HERE!

This recipe is part of Our Best Healthy Soup Recipes for Fall collection. Check it out!

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