Gluten Free + Vegan + Nut Free
In a pot, add butter, onions, garlic, celery, and thyme. Cook until the onions are fragrant. Add the persimmon and cook for 5 minutes.
Add the broth, cumin, allspice, cayenne, and salt. Bring the soup to a light boil and simmer for 5 minutes and the soup has slightly reduced and thickened.
Working in batches, carefully transfer the soup and the roasted squash to a high speed blender (or use an immersion blender), and blend until creamy and smooth.
Return the soup to the pot, stir in coconut milk and pepper. Simmer on low for 5 minutes to allow the flavors to develop before serving and add desired toppings.
FULL RECIPE AT: