Butternut Squash Soup with Persimmon
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.
Gallery
Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Note:
You can use other pumpkin varieties for this soup as well.
Nutrition Facts
Per Serving:
167 calories; protein 2.9g; carbohydrates 26.3g; fat 5.2g; cholesterol 4mg; sodium 817.2mg. Full Nutrition