Do you love persimmons as much as I do?
My first impression with persimmon was a few years ago, when some friends offered me persimmons they had brought from their village, which they had recently visited. I have to admit that my initial reaction wasn’t a positive one, since I decided to try them right away, without waiting for them to get ripe. That was the key, which I must emphasize at this point. If you don’t want to be disappointed, it is good to leave the persimmons out of the fridge for a few days, so that they will soften up and you can consume them later. It is also a very good idea to include persimmons in various recipes, as they are a rich source of iron, vitamins and magnesium. More specifically, persimmons can be used in both sweet and savory recipes. It is an ideal choice for oatmeals, salads, cakes, but also main dishes or appetizers, such as the soup that we will cook today together.
What’s better for cold days than a soup?
Lately the temperature is dropping and we need something hot and tasty to provide us with all the nutrients we need, but also to keep us warm. And what’s better than a wonderful, hot soup with seasonal products, such as butternut squash and persimmons? The truth is that at first I thought of making a soup exclusively with persimmons, but then I decided to combine the persimmons with the butternut squash left in my fridge from another recipe I made for Greek Vegan Magazine (if you want to read 10 unique, autumn recipes, as well as an interview of mine, all you have to do is to get the magazine from the nearest kiosk or click here and order it online). This final combination was ultimately very tasty and made me feel so happy for making it.
Butternut Squash & Persimmon Soup
Ingredients
- 1 butternut squash
- 4 persimmons
- 1 yellow onion
- 1 clove of garlic
- 400 ml coconut cream (canned)
- 400 ml water
- 2 tbsp. olive oil
- 2 tbsp. coconut oil
- ½ tsp. ginger powder
- ½ tsp. yellow curry
- ½ tsp. onion powder
- ⅓ tsp. garlic powder
- ¼ tsp. nutmeg powder
- 2 tsp. salt
- 1 pinch of freshly ground pepper
- croutons (optional)
Instructions
- Preheat the oven to 220 ° C.
- Cut the butternut squash vertically in half and place it in a pan, in which you spread a piece of parchment paper.
- Spread with the olive oil and the 1 tsp of the salt the two parts of the butternut squash in equal quantity.
- Bake the butternut squash for about 30 minutes.
- When this time has passed, remove the pan from the oven and set it aside until it cools down and you can touch the butternut squash.
- At the same time, clean and finely chop the onion, garlic clove and persimmons, after removing their skin.
- Remove with a tablespoon the entire inside of the butternut squash, which has been softened up, and keep it aside.
- Heat the coconut oil in a saucepan and fry the onion for 2-3 minutes.
- Then, add the garlic and continue for 1 minute.
- Add the persimmons, butternut squash, ginger, curry, onion powder, garlic powder, nutmeg, salt and pepper and mix well.
- Add the coconut cream and the water and let them set for 10 minutes, having reduced the intensity of the burners in medium heat.
- Transfer the mixture to a blender and beat it to create a soup with a wonderful, velvety texture.
- Serve it hot while adding croutons optionally and enjoy!
Have a nice cooking session!
