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.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- carrots: 2 piece (cubed)
- bay leaf: 1 piece
- butternut squash- peeled, seeded and: 2 pound (cubed)
- dry white wine: 0.5 cup
- chicken broth: 4 cups
- persimmons: 2 piece (diced)
- white wine vinegar: 1 Tbsp
- pinch salt and freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
