Roasted Butternut Squash Soup with Persimmon {Vegan, Paleo}

Roasted butternut squash soup is delicious with the addition of persimmon! This is a one-pot, dairy-free, paleo, gluten free, and vegan soup recipe thats perfect for fall, and especially Thanksgiving! Its an immunity boosting soup that youll crave all winter long!

Just letting you know this vegan butternut squash soup recipe was originally published in 2015. I retested, rephotographed, updated content and URL. I hope you enjoy. Thank you for following Cotter Crunch Yall!.

Hello November, you are my favorite month. Well, besides my birthday month! Yes, I am that person who likes to celebrate things all month long. It just feels good, ya know? And since I am talking about feeling good, let me say this.

This butternut squash soup will make you feel SOOO good because its full of nourishment, which lately Ive been needing to focus more on myself. Holidays = Busy Busy. But we must take time to nourish. Preaching to the choir here yall!

So yes, this delicious soup is full of nourishment, but theres an additional ingredient in THIS butternut squash soup that makes it EXTRA EXTRA special.

PERSIMMON!

What is a persimmon??

Red-brown or orange fruits that grow on large trees (like plums do), but they look very much like a tomato! Believe it or not, they are actually BERRIES. In Latin, Persimmon means divine fruit or food of the gods.

I know what youre thinking.

Um, Lindsay, whats so special about a weird sounding fruit?

Well, theres a lot that is special about the fruit! But Im going to narrow it down to TWO very important things.

• NUTRITION Persimmons are packed with phytonutrients, antioxidants, fiber, B Vitamins, and minerals. This little fruit is pretty amazing. Which is why its so great for your health and for boosting immunity!
• CANCER FIGHTING COMPONENT This fruit is EXTRA SPECIAL! You see, Persimmons contain a flavonol (an antioxidant) called Fisetin. A recent study has shown that fisetin can induce cell death in breast cancer cells without harming normal breast cells. You know what that mean? It means that persimmons are one of a few fruits/vegetablesthat can helpkillbreast cancer cells. See, I told you persimmon is a pretty amazing food! (source)

I dont know about you, but just reading how food can really heal and cure warms my heart!

Now, weve talked about persimmon, but what about the other superfood in this soup. Yep. SQUASH LOVE!

Is butternut squash healthy?

The answer is obviously yes. But did you know that cooked butternut squash (one-cup) provides more than 450% of the RDI for vitamin Aand over 50% of the RDI for vitamin C (1Trusted Source). can Persimmon. I added a bit of cinnamon to increase its anti-inflammatory properties.

Now combine that with persimmon and youve got a very nutrient dense and anti-inflammatory rich CANCER FIGHTING soup!

PersimmonButternut Squash Soup aka FOOD of the CANCER FIGHTING Gods!

Butternut Squash Soup Recipe Notes

A few notes about the ingredients and substitutions:

• If you have time, lightly roast the butternut squash with a bit of cinnamon and sea salt. It enhances the flavor and nutrients. You will then add that to a large pot with persimmon, cook with the broth and milk, then blend all together! Pretty easy!
• If you cant find persimmon, then substitute with an equal amount of diced and peeled sweet potato or pumpkin. You can roast it right along with the butternut squash.
• For a soup that is Whole30 compliant, omit the maple syrup from the recipe.

HOW TO SHOP FOR PERSIMMONS

The two most popular persimmon varieties are Hachiya and Fuyu.

Hachiya are shaped like an acorn and are very astringent. Theyre incredibly tart when they arent fully ripe. To avoid that bitter taste, choose the Fuyu persimmons.

Fuyu persimmons have a tomato shape and flatter bottom.They are non-astringent and best eaten when overripe. You can eat them unpeeled, but they taste a better with the peel removed.

CAN I USE FROZEN BUTTERNUT SQUASH?

If you are in a rush and dont have time or desire to roast the squash for the butternut squash soup, you can use the frozen variety. Although, you will still need to cook it, either in a microwave, steamer, or in a pan on the stove top.

Storing, Freezing, and Reheating Instructions

To Store Place soup in sealed container and store in the fridge for up to 1 week.

Freezing After allowing the soup to cool to room temperature, store in plastic zip top bags or a freezer-safe container. The soup will stay fresh for up to 3 months.

To Reheat Reheat the soup in a saucepan over medium heat, stirring until warmed through. Or, microwave thawed soup at 50% power for 3-5 minutes, or until warmed through.

Add garnishes last. Dont freeze. We topped ours with extra coconut cream, herbs, and nuts.

Other Vegan Vegetable Soup Recipes to Try

If you love the taste of the persimmon and roasted butternut squash soup, these other veggie soups will be right up your alley!

• Spicy Roasted Corn Vegan Soup {Blender Recipe}
• Creamy Fennel Roasted Cauliflower Soup (Vegan)
• Creamy Zanzibar Carrot-Tomato Soup {Vegan}

Roasted Butternut Squash Soup with Persimmon

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4.4 from 12 reviews

• Author: Lindsay Cotter
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 minutes
• Yield: 3-4

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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!

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Ingredients

• 2 cups peeled and chopped Butternut Squash.
  • You will need additional 1 tbsp to 2 tbsp olive oil plus dash of cinnamon and sea salt for roasting.
• 1 tbsp Butter or oil
• 1/2 cup chopped red onion or 1 small shallot (peeled, chopped)
• 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
• 1/8 tsp ground cloves
• 1/4 tsp cinnamon
• 1/2 tsp paprika
• 1/4 tsp ground ginger or cinnamon if you prefer more sweet than spice
• pinch Ground Black pepper
• 1 tbsp maple syrup (optional)
• 1/2 tsp Kosher salt and black pepper to season (after blending)
• Optional topping toasted nuts/seeds, coconut cream to drizzle, and herbs to garnish. Red pepper or spicy sauce for topping

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Instructions

1. If you are roasting the squash, then first preheat oven to 400F. Toss squash with 1 tbsp oil, sprinkle of cinnamon (1/4 tsp or more), and sprinkle of sea salt. Place on baking sheet and roast/bake squash for 20-25 minutes . Alternatively (quick version), you can steam your squash in steamer or microwave safe dish with 2 tbsp water until they are a tender.
2. While squash is cooking, peel and dice your persimmon.
3. Heat a stock pot with butter or naturally refined coconut oil. Saut onions in oil for 2 minutes until fragrant. Then add in your persimmon and squash. Continue to cook on medium heat, coating the squash and persimmon in the oil/butter and mixing with onions. About 5 minutes.
4. Next add in your broth (enough to cover vegetables), milk, spices, and maple syrup. Bring to a quick boil then reduce to low. Cover pot, and simmer 15-20 minutes, or until all vegetables are tender.
5. Transfer the soup to a high speed blender (or use immersion blender), and blend until creamy and smooth. If soup is too thick, add more milk or broth and blend again.
6. Return to pot, and taste. Adjust by adding in any remaining spices. Season with salt and pepper.
7. Keep on low until ready to serve.
8. Serve and top with a dash of pepper, coconut milk or cream, red pepper, herbs, toasted nuts if youd like.
9. To store place in sealed container in fridge for up to 1 week or freezer for up to 3 months.

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Notes

• If you cant find persimmon, then replace with 1.5 cups diced and peeled sweet potato or pumpkin. Roast with butternut squash. Adjust oil/seasoning.
• For Whole 30 option, omit maple syrup.

• Category: soup
• Method: stove/oven
• Cuisine: american

Keywords: soup, butternut squash, vegan, dairy free, healthy, one pot, paleo

Told you youd feel good after learning about this soup! Heart, body, mind, and soul! Now go pick up persimmons, butternut squash, plus a few pantry staples, and lets cozy up to this vegan soup. And while youre at it, give those veggies a hug. Mmmm k?

What powerful immunity boosting foods are you adding to your diet this month?

Cheers,