Roasted persimmon + butternut squash curried soup

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Another unexpected, Thanksgiving ready recipe to excite all those plant-based eaters at the table! This is a wonderfully textured soup, perfect as fall turns colder. Just-ripe persimmons and butternut squash make for a flavorful pairing in this subtly sweet soup. You’ll want to look for a warm orange persimmon, that is slightly firm to the touch. You can eat every part of this fruit except the lovely leaves at the top, which could be interesting to dry out! (Has anyone done this?)

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butternut squash and persimmons
roasted persimmon and butternut squash curried soup

Non-traditional Thanksgiving recipes are a sure-fire way to sway those vegan-apprehensive relatives. They’ll be so stoked on this curry kick you may avoid all of that awkward small talk! Persimmons are an unusual dinner guest as is, so offering up a savory dish will absolutely spark some conversation. Roasting the persimmons and butternut squash releases that light sweetness that make for a hearty, plant-based option at the table. Trust me, you’ll have friends and family asking for the recipe.

A note on persimmons: There are two main varieties in the Pacific Northwest, Fuyu and Hachiya. Fuyu are the flat bottom fruits (similar looking to a tomato) and can be eaten at just about any point in their lifecycle. Too yellow and firm they will be underripe and overly orange and soft they will be a bit mushy. You’re looking for somewhere in between. Hachiya are acorn shaped fruits with a similar yellow color and firmness when under ride. You want to avoid eating underripe Hachiya raw as they are very astringent (unless you’re into that sort of thing) these are best when ripe. I used Fuyu’s in this recipe but imagine Hachiya’s would work just as well.

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Stay hungry
Hawnuh Lee
Closed Loop Cooking

Roasted persimmon + butternut squash curried soup   by

A delicious, unexpected Thanksgiving soup using fuyu persimmons and butternut squash. A great dish to warm up with as the weather gets chilly!

makes: 4 servings | prep time: 10 min | cook time: 20 min | total time: 30 min

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roasted persimmon and butternut squash curried soup

Ingredients

  • 4 to 5 persimmons (I used fuyu’s)
  • 1 medium butternut squash
  • 1 serrano pepper
  • 3 to 4 cloves garlic
  • 1/4 cup approx olive oil
  • 1 tbsp kosher salt
  • 1/4 cup approx nutritional yeast
  • 2 tbsp curry powder
  • 1 red onion
  • 1 tbsp olive oil
  • 1 can (approx 14 oz) coconut milk
  • 1 can (approx 14 oz) crushed / diced tomatoes
  • 2 cups water
  • 2 tbsp white vinegar
  • toasted squash seeds (optional)
  • 1 tbsp green onions (optional)

To-Do's

  1. Preheat oven to 420°.
  2. Peel and roughly chop butternut squash into ½ inch cubes. Scoop seeds out of squash and save for making toasted squash seeds. You can save the peels for making scrap stock. Place cubes into large bowl. Cut tops off of persimmons (the leaves) and any black spots on the skin, for compost. Roughly chop the persimmons, serrano pepper, and garlic cloves and place in bowl.
  3. Add olive oil, salt, nutritional yeast, and curry powder to bowl and mix / toss pieces until thoroughly coated. Once coated, pour pieces onto unlined baking sheet and gently shake tray / use a spatula so pieces lie flat. Once oven is at temperature put tray in for 20 – 22 minutes, or until pieces are fork tender.
  4. Remove from oven. Roughly chop red onion. (Save skins and ends for scrap stock.) In a large stock pan, heat approx 1 tbsp olive oil at medium heat. Add in red onion and sautée for 3 – 5 minutes, stirring every 30 ish seconds, until onions is semi translucent.
  5. Add in roasted vegetables, coconut milk, tomatoes, and water. Stir until evenly mixed. Using an immersion blender (for less cleanup) or regular blender, thoroughly blend all ingredients until smooth. Add white vinegar and stir well one more time.
    Top with toasted squash seeds and green onions if desired and enjoy! This soup lasts about 1 – 1 ½ weeks in the fridge or 3 – 4 months in the freezer. Best when warm.
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