Butternut Squash Soup with Persimmon

Name: Butternut Squash Soup with Persimmon
Total time: 55
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, peeled and cubed; 1 bay leaf; 2 pounds butternut squash- peeled, seeded and cubed; 0.5 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

Recipe by superchef from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
•

1 onion, finely chopped
•

2 carrots, peeled and cubed
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1 bay leaf
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2 pounds butternut squash- peeled, seeded and cubed

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0.5 cup dry white wine
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4 cups chicken broth
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2 persimmons, diced
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1 tablespoon white wine vinegar
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1 pinch salt and freshly ground black pepper to taste

Instructions

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.