Curry Spiced Butternut Squash & Persimmon Soup

With the fall season in full swing, there is nothing more that I crave after a long day than a warm bowl of soup. Preferably this Curry Spiced Butternut Squash and Persimmon Soup. Layers of delicious sweet and savory flavors make this soup instantly comforting and one hundred percent satisfying. Topped with a little bit of greek yogurt and a squeeze of fresh lime, and oh em gee! I’m tellin’ ya, you’ll like the bowl clean. The best part, it is super easy to make. Basically you just throw all the ingredients into a big pot and let it cook which makes this the perfect weeknight dinner. You’re welcome.

Curry Spiced Butternut Squash and Persimmon Soup:

Ingredients:
– 1 butternut squash, peeled and cubed
– 4-5 persimmons, skin removed and cubed
– 1 yellow onion
– 2 cloves garlic, roughly chopped
– 4 cups chicken stock
– 3 tablespoons curry powder
– 1 tablespoon turmeric
– 1/2 tablespoon cumin
– 1 teaspoon chili flakes
– 1 tablespoon EVOO
– Salt/ pepper
– plain greek yogurt
– parsley
– lime

Directions:
– In a large stock pot or dutch oven heat 1 tablespoon EVOO.
– Sauté onion and garlic until translucent. About 5 minutes. Add the Butternut squash and sauté for another 5-7 minutes. Add persimmon and all spices and let sauté for 2 minutes.
– Add broth and bring to a boil, then reduce to a simmer.
– Let soup cook for 20-25 minutes or until the butternut squash is soft. Blend with an immersion blender (I LOVE this one) or transfer to a blender and blend until smooth.
– Serve with a dollop of greek yogurt, a sprinkle of fresh parsley and a lime wedge.
Enjoy!