Butternut Squash Soup with Persimmon

Ingredients

• 1 large butternut squash, cut into cubes
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 persimmon, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Spread the cubed butternut squash on a greased baking sheet. Roast in the oven for 20 minutes, or until golden brown.
3. Heat a large pot over medium heat. Add the diced onion and garlic and cook for 5 minutes, stirring frequently.
4. Add the roasted butternut squash, chopped persimmon, vegetable broth, thyme, oregano, and smoked paprika to the pot. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
5. Remove the pot from the heat and let cool for 10 minutes. Use an immersion blender to blend the soup until smooth.
6. Return the pot to the heat and bring to a simmer. Season with salt and pepper to taste. Serve the soup with a garnish of fresh herbs, if desired.

Interesting Facts

• Butternut squash is a type of winter squash that is high in fiber, vitamin A, and potassium.
• Persimmons are a type of fruit that are high in antioxidants and vitamin C.
• Smoked paprika is a type of paprika that has been smoked over an open flame, giving it a smoky flavor.