Name: Butternut Squash Soup with Persimmon
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, finely chopped - 1; Carrots, peeled and cubed - 2; Bay leaf - 1; Butternut squash- peeled, seeded and cubed - 2 pounds; Dry white wine - ½ cup; Chicken broth - 4 cups; Persimmons, diced - 2; White wine vinegar - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 pinch

Ingredients for - Butternut Squash Soup with Persimmon

1. Olive oil 2 tablespoons

2. Onion, finely chopped 1

3. Carrots, peeled and cubed 2

4. Bay leaf 1

5. Butternut squash- peeled, seeded and cubed 2 pounds

6. Dry white wine ½ cup

7. Chicken broth 4 cups

8. Persimmons, diced 2

9. White wine vinegar 1 tablespoon

10. Salt and freshly ground black pepper to taste 1 pinch

How to cook deliciously - Butternut Squash Soup with Persimmon

1 . Stage

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.

2 . Stage

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.