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
Units
Scale
- 2 cups peeled and chopped butternut squash
- 2 Tablespoon butter or light olive oil, divided
- 1/2 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
- 1/2 – 1 teaspoon cumin, to taste
- 1/4 – 1/2 teaspoon cinnamon, to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 Tablespoon maple syrup*
- 1/2 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