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
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.
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
