Most Popular Menu Butternut Squash Soup with Persimmon :: Good Recipes
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| Butternut Squash Soup with Persimmon |
"Persimmon provides an extra splash of coloration to this yummy butternut squash soup plus a sweet and fruity flavor. Try it! You may not be dissatisfied. Use vegetable broth if you like it vegetarian."
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
- half of cup dry white wine
- four cups bird broth
- 2 persimmons, diced
- 1 tablespoon white wine vinegar
- 1 pinch salt and freshly ground black pepper to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Heat olive oil in a massive pot over medium warmness and prepare dinner onion till smooth and translucent, about 5 minutes. Add carrots and bay leaf and cook an additional five minutes. Add butternut squash and preserve cooking, five greater mins.
- Pour white wine into the pot and allow to evaporate. Add chicken broth, convey to a boil, and add persimmons. Cover and simmer till squash is gentle, approximately 20 mins. Remove bay leaf and puree with an immersion blender till easy. Season with vinegar, salt, and pepper.
Notes :
- You can use other pumpkin varieties for this soup as nicely.
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