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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

167 calories; protein 2.9g; carbohydrates 26.3g; fat 5.2g; cholesterol 4mg; sodium 817.2mg. Full Nutrition
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Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/22/2020
What a delicious and healthy soup!! The soup was so easy to make, and very delicious. It felt like a rich soup, but no grease on the tongue and no bomb in the belly. Read More
Rating: 5 stars
11/19/2020
I purchased a persimmon for the 1st time in my life so of course I went to Allrecipes to see what I could make! Made it exactly as the recipe states.. DELICIOUS Read More
Rating: 5 stars
12/10/2020
Made as written. Delicious! After tasting it as made, I stirred in a splash of half and half to boost the creaminess and a bit more salt. Next time I will peel the persimmons and pick out the bay leaf before blending, but great recipe as is! Read More
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