Butternut Squash Soup with Persimmon

Name: Butternut Squash Soup with Persimmon
Total time: 40 min
Yield: 6 인분
Ingredients: 2 tablespoons olive oil; 🧅 1 onion, finely chopped; 🥕 2 carrots, peeled and cubed; 2 pounds butternut squash - peeled, seeded, and cubed; 1 bay leaf; 🧂 1 pinch salt and freshly ground black pepper to taste; ½ cup dry white wine; 4 cups chicken broth; 2 persimmons, diced; 1 tablespoon white wine vinegar

비용 $12, 절약하다 $8

출처: Recommended by CookPal

40 분
6 인분
$12

Butternut Squash Soup with Persimmon

비용 $12, 절약하다 $8

출처: Recommended by CookPal

40 분
6 인분
$12

재료

Oil
- 2 tablespoons olive oil
Vegetables
- 🧅 1 onion, finely chopped
- 🥕 2 carrots, peeled and cubed
- 2 pounds butternut squash - peeled, seeded, and cubed
Herbs & Spices
- 1 bay leaf
- 🧂 1 pinch salt and freshly ground black pepper to taste
Alcohol
- ½ cup dry white wine
Broth
- 4 cups chicken broth
Fruits
- 2 persimmons, diced
Condiments
- 1 tablespoon white wine vinegar

단계

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.

영양 성분

1인분당

🔥

167

칼로리

3
단백질
26
탄수화물
5
지방

💡 Use vegetable broth instead of chicken broth for a vegetarian version.Add a dollop of cream or yogurt for extra richness when serving.This soup freezes well, so make a double batch for future meals.