Vegan Persimmon Squash Soup

Ingredients

• Persimmons

  Native, raw

  3 fruit without refuse or 75g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Maple syrups

  1 tbsp or 20g

• Almond butter

  Nuts, plain, without salt added

  1 tbsp or 16g

• Coconut oil

  1 tbsp or 14g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

Directions

1. Steam your cubed squash in a steamer or microwave until they are a little tender, about 60-90 seconds in the microwave.
2. Cut off tops from persimmon and peel each if desired. Combine persimmon, squash, and broth in a blender until smooth.
3. Transfer to a medium size pot and add in your oil, coconut milk, almond butter, nutritional yeast, and maple syrup. Place on medium low and stir until smooth and everything is mixed thoroughly. Add in your spices, stir, and simmer for 30 minutes. About 20 minutes into your simmer, the soup will thicken. Once it thickens, use an immersion blender in the pot to make extra creamy and smooth, or blend again or mix with a spoon repeatedly.
4. Taste and adjust seasonings as needed. It should be a little sweet but smokey. Serve and top with a sprinkle of pepper. Enjoy!

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