Butternut Squash Soup with Persimmon
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"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."
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Ingredients55 m servings 167 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 167 calories; 5.2 g fat; 26.3 g carbohydrates; 2.9 g protein; 4 mg cholesterol; 817 mg sodium. Full nutrition