Butternut Squash Soup with Persimmon
- Category: Butternut Squash Soup
- Author: superchef
- Rating: 5.0
- Prep time: 15 min
- Cook time: 40 min
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