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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!


  • 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


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