Butternut Squash Soup with Persimmon
This butternut squash soup is extra orange in color and has a sweet, fruity flavor. It is made with persimmon, onion, chicken broth, white wine, and carrots.
Over medium heat, add olive oil to a large pot, and cook onion for about 5 minutes, or until soft and translucent.
Cook for an additional 5 minutes after adding the bay leaf and carrots.
Five more minutes of cooking after adding the butternut squash.
White wine should be added to the pot and left to evaporate.
Add persimmons after bringing the chicken broth to a boil.
For about 20 minutes, simmer the squash with the cover on.
Bay leaf should be taken out before a smooth immersion blender puree is achieved.
Add vinegar, salt, and pepper to the dish.
ArnoldGreg June 13, 2023
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