Butternut Squash Soup with Persimmon
2 tablespoons olive oil
peeled and cubed
1 bay leaf
2 pounds butternut squash- peeled
seeded and cubed
½ cup dry white wine
4 cups chicken broth
1 tablespoon white wine vinegar
1 pinch salt and freshly ground black pepper to taste
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.
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