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.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
6 servings


  • 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


  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.

  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.

Cook's Note:

You can use other pumpkin varieties for this soup as well.

Nutrition Facts (per serving)

167 Calories
5g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 167
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 4mg 1%
Sodium 817mg 36%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 3g
Vitamin C 41mg 204%
Calcium 89mg 7%
Iron 2mg 8%
Potassium 659mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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