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3 bowls of soup with spoon

Roasted Butternut Squash Soup with Persimmon

  • Author: Lindsay Cotter
  • Total Time: 60 minutes
  • Yield: 3-4 1x


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!


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
  • 1418 oz of vegetable broth (the less broth, the thicker the soup)
  • 1 cup coconut milk or non dairy milk of choice
  • 1/21 teaspoon cumin, to taste
  • 1/41/2 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


  1. 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.


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


  • 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