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Butternut Squash & Persimmon Soup
This Butternut Squash Soup with persimmons tastes like fall in each spoonful.
Course
Soup
Total Time
1
hour
Servings
4
Author
Zoup!
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.