Butternut Squash Soup with Persimmon

Persimmon adds an extra splash of color to this yummy butternut squash soup plus a sweet and fruity flavor. Try it! You won't be disappointed. Use vegetable broth if you like it vegetarian.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 167 Calories

Ingredients

• 2 tablespoons olive oil
• 1 bay leaf
• 4 cups chicken broth
• 1 onion, finely chopped
• 1 tablespoon white wine vinegar
• ½ cup dry white wine
• 1 pinch salt and freshly ground black pepper to taste
• 2 carrots, peeled and cubed
• 2 persimmons, diced
• 2 pounds butternut squash- peeled, seeded and cubed

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add carrots and bay leaf and cook an additional 5 minutes. Add butternut squash and keep cooking, 5 more minutes.

Step 2

Pour white wine into the pot and allow to evaporate. Add chicken broth, bring to a boil, and add persimmons. Cover and simmer until squash is soft, about 20 minutes. Remove bay leaf and puree with an immersion blender until smooth. Season with vinegar, salt, and pepper.