2 Do You Fuyu™ Persimmons, chopped (approximately 3 cups)
1 small yellow onion, chopped
1 tbsp olive oil, plus more for garnish
1 tsp smoked paprika
½ tsp turmeric
1 tsp salt
½ tsp black pepper
1 bay leaf
2 cloves garlic, minced
½ large Butternut squash, peeled and chopped (approximately 3 cups)
2 cups vegetable broth
Fresh chives and heavy (or coconut) cream, to garnish
Prep Time: 15 min
Cook Time: 30 min
Servings: 4–6
1 In a large Dutch oven or stockpot, sauté the chopped onion over medium heat with olive oil until translucent, about 5 minutes. Add smoked paprika, turmeric, salt, black pepper, bay leaf, and garlic; toast for 30 seconds to open up the fragrance of the spices, taking care not to burn the garlic.
2 Add the persimmon, Butternut squash, and vegetable broth. Bring to a boil and turn down to simmer for 20 minutes, or until squash is soft.
3 Discard the bay leaf. Use an immersion blender to blend everything to a silky-smooth texture, or blend the soup in batches if using a regular blender. Taste for seasoning and add more salt and pepper, if needed. Garnish the soup with fresh chives and drizzle cream and olive oil on top. Enjoy!
To learn more about Fuyu Persimmons, visit www.doyoufuyu.com
