Butternut Squash Soup with Persimmon

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
• 0.5 cups 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

1. 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. 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.