Smoky Persimmon & Butternut Squash Soup

Serves 4-6


1 small yellow onion, chopped
1 tablespoon olive oil, plus more for garnish
1 teaspoon smoked paprika
½ teaspoon turmeric
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
2 garlic cloves, minced
2 Nature’s Partner Fuyu persimmons, chopped (approximately 3 cups)
½ large butternut squash, peeled and chopped (approximately 3 cups)
2 cups vegetable broth
Fresh chives and heavy (or coconut) cream, to garnish


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.

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.

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.