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Butternut Squash Soup with Persimmon

5

55 min

Butternut Squash Soup with Persimmon

Butternut Squash Soup with Persimmon Photo 1

Time

55 min

Serving

6 persons

Calories

167

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
Persimmon adds an extra splash of color to this yummy butternut squash soup plus a sweet and fruity flavor. Try it! You won't be disappointed. Use vegetable broth if you like it vegetarian.

Ingredients

  • olive oil: 2 Tbsp
  • onion: 1 piece (chopped)
  • carrots: 2 piece (cubed)
  • bay leaf: 1 piece
  • butternut squash- peeled, seeded and: 2 pound (cubed)
  • dry white wine: 0.5 cup
  • chicken broth: 4 cups
  • persimmons: 2 piece (diced)
  • white wine vinegar: 1 Tbsp
  • pinch salt and freshly ground black pepper: 1 piece (to taste)

Metric Conversion

Stages of cooking

Butternut Squash Soup with Persimmon Photo 21
Butternut Squash Soup with Persimmon Photo 32
  1. 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.
    Butternut Squash Soup with Persimmon Photo 2
  2. 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.
    Butternut Squash Soup with Persimmon Photo 3

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