Butternut Squash & Persimmon Soup
A delicious, hot soup that will accompany you in the cold days. Enjoy the combination of butternut squash with persimmons and create a soup that everyone will love.
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!