Vegan Persimmon and Butternut Squash Soup! A creamy, sweet yet smokey butternut squash soup recipe with the addition of Persimmon and it's amazing health perks! Paleo, Gluten free, dairy free, and super easy to make! This is one immunity boosting delicious soup!

Vegan Persimmon Butternut Squash Soup

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 3 1x


Creamy Persimmon Butternut Squash Soup (Vegan)



  • 3 medium Fuyu persimmons
  • 2 cups chopped Butternut Squash
  • 8 oz of vegetable broth
  • 1 cup coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp roasted nut butter
  • 1 tbsp olive oil or coconut oil
  • 1/4 tsp ground cloves or 3 whole cloves
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/8 tsp ground ginger or cinnamon if you prefer more sweet than spice
  • Dash of pepper
  • Optional – toasted nuts and chili sauce for topping


  1. First steam your squash in steamer or microwave until they are a little tender. About 60-90 seconds in microwave works.
  2. Next cut off tops from persimmon. Peel each if desired. I left mine on but it’s up to you for texture.
  3. Combine persimmon, squash, and broth in a blender until smooth.
  4. Transfer to a medium size pot and add in your oil, coconut milk, almond butter, and maple syrup.
  5. Place on medium low and stir until smooth and everything is mixed thoroughly.
  6. Then add in your spices, stir, and simmer for 30 minutes.
  7. About 20 minutes into your simmer, the soup with thicken.
  8. Once it thickens, remove whole cloves (if you are using whole cloves) and place an emersion blender in the pot to blend again and make extra creamy and smooth.
  9. You can also just blend again or mix with spoon repeatedly.
  10. Taste and see if the seasoning is too your liking. It should be a little sweet but smokey.
  11. Serve and top with a dash of pepper, chili sauce, and toasted nuts if you’d like.


To make it more cheesy versus smokey, just add in 1-2 tbsp nutritional yeast.


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