Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::6
Yield::6 servings
Ingredients
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2 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and cubed
1 bay leaf
2 pounds butternut squash- peeled, seeded and cubed
½ cup dry white wine
4 cups chicken broth
2 persimmons, diced
1 tablespoon white wine vinegar
1 pinch salt and freshly ground black pepper to taste
Directions
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.
Cook's Note:
You can use other pumpkin varieties for this soup as well.