Butternut Squash Soup with Persimmon

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Recipe by: superchef

"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."

Directions

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.