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
In a large pot, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Stir in the carrots and bay leaf for 5 minutes, then add the butternut squash and cook for another 5 minutes. Deglaze with white wine and allow it to evaporate. Pour in chicken broth, bring to a boil, and stir in the persimmons. Cover and simmer for 20 minutes until the squash is tender. Remove the bay leaf, puree with an immersion blender until smooth, and season with vinegar, salt, and pepper.
Nutrition
Total Fat 5g 7%, Saturated Fat 1g 4%, Cholesterol 4mg 1%, Sodium 817mg 36%, Total Carbohydrate 26g 10%, Dietary Fiber 4g 15%, Total Sugars 6g, Protein 3g, Vitamin C 41mg 204%, Calcium 89mg 7%, Iron 2mg 8%, Potassium 659mg 14%
