Butternut Squash & Persimmon Soup
This Butternut Squash Soup with persimmons tastes like fall in each spoonful.
of cooked butternut squash
Really Good® Veggie Broth
Salt and pepper to taste
Pomegranate seeds and cilantro to garnish
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.