Butternut Squash Soup with Persimmon

Name: Butternut Squash Soup with Persimmon
Total time: 40 min
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 🧅 1 onion, finely chopped; 🥕 2 carrots, peeled and cubed; 2 pounds butternut squash - peeled, seeded, and cubed; 1 bay leaf; 🧂 1 pinch salt and freshly ground black pepper to taste; ½ cup dry white wine; 4 cups chicken broth; 2 persimmons, diced; 1 tablespoon white wine vinegar

Cost $12, save $8

Source: Recommended by CookPal

40 Min
6 Servings
$12

Butternut Squash Soup with Persimmon

Cost $12, save $8

Source: Recommended by CookPal

40 Min
6 Servings
$12

INGREDIENTS

Oil
- 2 tablespoons olive oil
Vegetables
- 🧅 1 onion, finely chopped
- 🥕 2 carrots, peeled and cubed
- 2 pounds butternut squash - peeled, seeded, and cubed
Herbs & Spices
- 1 bay leaf
- 🧂 1 pinch salt and freshly ground black pepper to taste
Alcohol
- ½ cup dry white wine
Broth
- 4 cups chicken broth
Fruits
- 2 persimmons, diced
Condiments
- 1 tablespoon white wine vinegar

STEPS

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.

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.

NUTRIENTS

Per 1 serving

🔥

167

Calories

3
Protein
26
Carbs
5
Fats

💡 Use vegetable broth instead of chicken broth for a vegetarian version.Add a dollop of cream or yogurt for extra richness when serving.This soup freezes well, so make a double batch for future meals.