Directions
- Cooking the Base
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.
- Mixing the Ingredients
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.
Nutritions
- Calories:161 kcal%8%
- Protein:3.0 g%6%
- Carbohydrates:26.0 g%8%
- Fat:5.0 g%10%
- Sugar:6.0 g%6%
- Salt:2.0 g%30%
- Energy:674 kJ%11%
Butternut Squash Soup with Persimmon is a delicious and satisfying dish, Featuring olive oil, onion and carrots, making it a satisfying centerpiece for any dinner table. Serve as a satisfying main course, paired with your favorite sides for a complete meal.
