coffee bar with chocolate chips.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- You can use other pumpkin varieties for this soup as well.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 817 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
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!
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.
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