Meat-Free Monday: Vegan Persimmon Butternut Squash Soup

(MEATLESS MONDAYS/VEGAN RECIPES) This week’s Meat-Free Monday recipe embraces the full flavors of fall! This persimmon butternut squash soup is creamy, sweet, and chock-full of nourishment.

Persimmons are packed with anti-inflammatory nutrients like phytonutrients, antioxidants, fiber, B Vitamins, and minerals–making this one immunity-boosting delicious soup!

What’s more, this recipe is paleo, gluten-free, dairy-free, and super easy to make! As always, happy slurping! — Global Animal

Vegan Persimmon Butternut Squash Soup

Yield: 3 servings

Ingredients:

3 medium Fuyu persimmons
2 cups chopped Butternut Squash
8 oz of vegetable broth
1 cup coconut milk
1 tbsp maple syrup
1 tbsp roasted nut butter
1 tbsp olive oil or coconut oil
3 cloves
1/2 tsp sea salt
1/2 tsp smoked paprika
1/8 tsp ground ginger or cinnamon if you prefer more sweet than spice
dash of pepper
Optional – toasted nuts and chili sauce for topping

Directions:

First steam your squash in steamer or microwave until they are a little tender. About 60-90 seconds in microwave works.
Next cut off tops from persimmon. Peel each if desired. I left mine on but it’s up to you for texture.
Combine persimmon, squash, and broth in a blender until smooth.
Transfer to a medium size pot and add in your oil, coconut milk, almond butter, and maple syrup.
Place on medium low and stir until smooth and everything is mixed thoroughly.
Then add in your spices, stir, and simmer for 30 minutes.
About 20 minutes into your simmer, the soup with thicken.
Once it thickens, place an emersion blender in the pot to make extra creamy and smooth.
You can also just blend again or mix with spoon repeatedly.
Taste and see if the seasoning is too your liking. It should be a little sweet but smokey.
Serve and top with a dash of pepper, chili sauce, and toasted nuts if you’d like.