How to Make Butternut Squash Soup with Persimmon - A Step-by-Step Guide

Autumn is the time of year when the air turns cool and crisp, and the trees are painted with the vibrant colors of fall foliage. It's also a time when seasonal produce like butternut squash and persimmons can be found in abundance at farmers' markets and grocery stores. This Butternut Squash Soup with Persimmon recipe perfectly captures the essence of autumn, with its warm, comforting flavors and rich, velvety texture.

Butternut squash is a beloved fall vegetable that is known for its...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    167 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 4mg
    • Sodium: 817mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 41mg
    • Calcium: 89mg
    • Iron: 2mg
    • Potassium: 659mg