Steps to Make Butternut Squash Season

Butternut Squash Soup With Persimmon

They are planted in spring, following the last frost of the season.

Recipe Summary Butternut Squash Soup With Persimmon

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.

Ingredients | Butternut Squash Season

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

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.

You can use other pumpkin varieties for this soup as well.

Info | Butternut Squash Season

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

TAG : Butternut Squash Soup With Persimmon

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,