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Butternut Squash Soup with Persimmon

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Butternut Squash Soup with Persimmon

Directions

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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
  • 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
  • Methods :

  • 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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