Name: Butternut Squash Soup with Persimmon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
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

Butternut Squash Soup with Persimmon

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Vibrant butternut squash soup with delicate persimmon, onions, carrots, and a touch of white wine for a sweet and fruity flavor burst.

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

Instructions:

In a large pot over medium heat, sauté onion in olive oil until translucent, about 5 minutes. Stir in carrots and bay leaf, cooking for an additional 5 minutes. Add butternut squash and cook for another 5 minutes.
- Sauté white wine until it evaporates. Pour in chicken broth, bring to a boil, and introduce persimmons. Simmer covered until squash is tender, approximately 20 minutes. Discard bay leaf and blend until velvety using an immersion blender. Season with vinegar, salt, and pepper to taste.

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