Skip to main content New<> this month
Get the Allrecipes magazine

Butternut Squash Soup with Persimmon

Rated as 0 out of 5 Stars
8 made it  |  0 reviews   |  1 photos

"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."
Added to shopping list. Go to shopping list.


55 m servings 167
Original recipe yields 6 servings


{{model.addEditText}} Print
  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; 5.2 26.3 2.9 4 817 Full nutrition

Explore more


Read all reviews 0