Butternut Squash Soup with Persimmon

By superchef

5.0 / 5

15min

40min

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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