Butternut Carrot Soup

Ingredients

• 1 large butternut squash, cubed (6-8 cups)
• 2 medium carrots, chopped (2-3 cups)
• 1 medium onion, (1 cup)
• 3 cups of low sodium vegetable broth
• 2 ripe persimmons (optional)
• 1/2 to 1 cup of unsweetened soy milk
• 1/4 teaspoon of pumpkin pie spice
• 1/4 teaspoon of allspice or nutmeg
• 1/4 teaspoon of ground cardamom
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of freshly ground pepper
• Salt to taste
• Fresh cilantro (optional)
• Fresh or dried chives