Butternut Squash Soup with Persimmon
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

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.