Sunday, December 30, 2018

Delicious Roasted Winter Squash and Fuyu Persimmon Soup Recipe!

Decadent Roasted Squash & Persimmon Soup

Squash & Persimmon processed 
with 'ripple' half & half
Pic. 4

 Pureed Roasted Squash & Persimmon 
with 1/2 cup 'ripple' half & half
Pic. 3

 'ripple' half & half made with split-peas

 Pureed Roasted Squash & Persimmon
 in 1/2 cup water 
Pic. 2

Sliced Squash & Persimmon with seasoning
Pic. 1 

Winter Squash Varieties 

Fuyu Persimmons

Roasted Winter Squash and Fuyu Persimmon are beautiful, full of flavors, delicious, nutritious and simply divine. Yummy by themselves, on arugula, spinach or mixed greens with a drizzle of olive oil and freshly squeezed Meyer lemon juice. You can also enjoy them as spread on baguette or wholegrain bread with pesto and cheese (diary or non-dairy) or make a decadent creamy soup!

Ingredients (serving size 4):
2 small squash (choose any kinds to your liking)
1 medium Fuyu persimmon
1 pinch of sea salt
1/2 tsp. dried tarragon
2 tbps. Olive oil
A few pepper corns


Preheat oven to 400 degrees.
       Squash: Use a sharp knife to cut off the top of the butternut squash then hold the base of the squash and carefully cut in half. With a spoon remove the seeds and cut the squash into 1 inch slices.

Persimmon: Use a sharp knife to cut off the top of the persimmon, then cut it into half inch slices.

Roasting: Place the sliced squash and persimmon in a bowl, add sea salt, tarragon, pepper corns and olive oil and toss them with your hands. Next, arrange them on a cookie sheet lined with parchment paper and roast them at 400 for 15-20 minutes until tender, pic. 1.

Soup: You can also make a decadent creamy soup with these delicious roasted squash and persimmon. In a food processor, purée roasted squash and persimmon with 1 tsp. grated ginger, 1/2 cup water, pic. 2. Next add 1/2 cup of non-dairy half & half such as creamy 'ripple half & half,' pic. 3 and process a few more times, pic. 4 and then pour the mixture into a sauce pan, warm up the soup gently without boiling it. Pour the soup in a cup or bowl and garnish with rippple half & half.

Enjoy & Happy Roasting!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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