Butternut Squash & Persimmon Soup

This Butternut Squash Soup with persimmons tastes like fall in each spoonful.
Total Time: 1 hr
Course: Soup
Servings: 4

Ingredients

  • 2 cups of cooked butternut squash cubed
  • 2 tbsp olive oil
  • ¼ medium onion diced
  • 1 clove garlic crushed
  • 2 persimmons
  • 1 ½ cups Zoup! Good Really Good® Veggie Broth
  • ½ cup coconut milk
  • Salt and pepper to taste
  • ¼ cup chopped pecans
  • Pomegranate seeds and cilantro to garnish

Instructions

  • Peel and dice your persimmons.
  • Add olive oil to medium pan and saute onions. Then add the persimmons and cook until tender. Add in the squash and stir.
  • Add in broth and bring to a boil. Then add coconut milk and simmer for a few minutes.
  • Add to a blender and blend on high until smooth. Serve warm and top with persimmons, pomegranate seeds, chopped pecans and cilantro.