Vegan Persimmon Butternut Squash Soup

• Gluten free

• Produce

  • 2 cups Butternut squash
  • 3 Fuyu persimmons, medium

• Canned Goods

  • 1 cup Coconut milk
  • 8 oz Vegetable broth

• Condiments

  • 1 tbsp Maple syrup
  • 1 tbsp Nut butter, roasted
  • 1 Optional - toasted nuts and chili sauce

• Baking & Spices

  • 3 Cloves
  • 1/8 tsp Ginger or cinnamon if you prefer more sweet than spice, ground
  • 1/2 tsp Paprika, smoked
  • 1 dash Pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil or coconut oil

Found on cottercrunch.com

Description

Ingredients

• 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
• 3 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

Directions

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