6 Servings 30 min Cook
3 Fruit without refuse Persimmons
2 Cup, cubes Squash
1 Cup Vegetable Broth
1 Cup Coconut Milk
1 Tbsp Maple Syrups
1 Tbsp Almond Butter
1 Tbsp Coconut Oil
1/4 Tsp Cloves
1/2 Tsp Salt
1/2 Tsp Paprika
1 Dash Pepper
1 Tbsp Nutritional Yeast
First steam your cubed 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.
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, 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 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 adjust seasonings as needed.
It should be a little sweet but smokey.
Serve and top with a sprinkle of pepper.