SEATTLE —
Butternut Squash & Persimmon Soup with Basil Walnut Oil
Serves 6-8
Preptime: 15 minutes
Cooktime: 35 minutes
Ingredients:
- 1 butternut squash, peeled, seeds removed, and cut into cubes (~8 cups)
- 2 fuyu persimmons, tops trimmed off and cut into cubes (~8 cups)
- 2 tablespoons olive oil
- 1 yellow onion, diced (~2 cups)
- 4-5 cloves garlic, minced
- 1 tablespoon curry powder
- 3.5 cups chicken or vegetable stock
- 1 cup heavy cream
- ½ cup apple cider or apple juice
- ½ teaspoon kosher salt
- 2 cups loosely packed basil leaves
- ½ cup walnut oil
- ½ lemon juiced (~1 tablespoon)
- Garnish: toasted pumpkin seeds and microgreens
Directions:
- Preheat your dutch oven or soup pot over medium heat. Add your olive oil and diced onion. Sauté until the onions are soft and golden brown, about 5-8 minutes.
- Add your minced garlic and sauté until fragrant but not burnt, about 30 seconds to 1 minute. Add curry powder and cook for 1 more minute until fragrant. If the pan is dry, add another 1 tablespoon of olive oil so the curry powder doesn’t burn.
- Add the cubed butternut squash, persimmons and stock to the pot. Stir well. Cover and bring to a boil. Once boiling, lower the heat to a simmer.
- Simmer until the squash and persimmons are soft and tender when pierced with a fork, roughly 15-20 minutes.
- Add heavy cream, apple cider and kosher salt. Blend until smooth using an immersion blender.
- In a food processor or blender, combine the basil leaves, walnut oil, lemon juice and a pinch of salt. Blend until smooth.
- Ladle soup into bowls and drizzle the top of the soup with basil walnut oil. Top with toasted pepitas and microgreens.
Check out more recipes from Simple Spoonfuls here.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.