Creamy Butternut Squash & Persimmon Soup

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As of last week I am adopting more of a Paleo style diet – based on protein (meat, fish, eggs), fat and vegetables. I have read a lot about the best diet for Lyme Disease sufferers and it is a minefield and there is a lot of conflicting information. But what keeps cropping up is the Paleo Diet (otherwise known as the Stone Age Diet). I won’t go into details about why but I just want you to be aware that i’ll be posting a lot more paleo recipes from this point on!

In winter I crave hearty, comforting meals – usually based around carbs, carbs and more carbs! Soups however are a great way to still get that comforting feeling but without using grains (which you cannot eat on the paleo diet). We had some persimmons in our fridge slowly going over as we didn’t know what to do with them until I came across a recipe for Squash and Persimmon Soup by Cotter Crunch. What a great idea – we will put them in a soup! I adapted the recipe quite a lot to try not to make the soup too sweet. The tahini, lime and chilli really add a lovely savoury touch!

This soup is ultra creamy and has layers of delicious sweet and savoury flavours. Like all of the soups I make, it’s super easy and incredibly satisfying – you’ll want to lick the bowl clean! I enjoyed mine with a slice of paleo bread – keep your eyes peeled as the recipe for that is coming very soon!

Creamy Butternut Squash & Persimmon Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: Serves 3-4

Creamy Butternut Squash & Persimmon Soup


  • 3 cups of chopped butternut squash cut into cubes
  • 2 persimmons (tops chopped off, peeled and cut into cubes)
  • 1 onion diced
  • 1 chilli seeds in
  • 3 garlic cloves, 500ml of vegetable stock
  • 1 tsp paprika
  • 2 tsp cumin
  • 1/2 tsp ground ginger
  • 1 tbsp tahini
  • Juice of 1/2 lime
  • 1 cup coconut milk
  • Salt and pepper to season


  1. Add the onion, chilli and garlic to a large pan along with the spices (paprika, cumin and ginger). Fry on a medium heat with a little coconut oil for 5 minutes/until slightly soft.
  2. Add the butternut squash, persimmon chunks and vegetable stock, bring to the boil and then immediately reduce to a simmer. Cook with a lid on for 20 minutes.
  3. Stir in the coconut milk and continue to heat for 1 minute. Remove from the heat and add the tahini and lime juice and season with salt and pepper to taste.
  4. Blend your soup until smooth. I used my Froothie Optimum 9200 Power Bender as it provides the BEST consistency - ultra smooth and creamy!! Enjoy :)
SS x

Disclosure: I am an ambassador for Froothie UK so if you click on my blender links and decide to purchase a blender through my blog, I will receive a small commission. However, this does not affect the price you pay. This is not a paid post and all thoughts and opinions are my own. 


  1. lindsay November 26, 2015 / 6:59 pm

    wonderful! love the tahini touch!

    • Sophia December 4, 2015 / 2:09 pm

      Thank you Lindsay! It adds a lovely nuttiness x

  2. Choclette November 27, 2015 / 11:35 am

    Squash soup is my all time favourite. It has such a beautiful colour, texture and flavour. Lovely idea to add persimmons to the mix.

    • Sophia December 4, 2015 / 2:10 pm

      Its one of mine too Choclette! I had some last night with poached salmon on a salad, delicious! Thanks x

  3. Cate November 27, 2015 / 10:54 pm

    Ooh, I’ve only just discovered that persimmons are a thing, and only eaten them raw. I’ll bet they’re gorgeous in soup.

    • Sophia December 4, 2015 / 2:11 pm

      Yes they’re scrummy in soup Cate! You should give it a try :)

  4. Polina November 29, 2015 / 8:48 am

    Hope this transition will help you at least a little, lovely!

    • Sophia December 4, 2015 / 2:11 pm

      Thanks beautiful Polina! I hope you’re ok! You’ve been quiet recently <3

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