Butternut Squash Soup with Persimmon Recipe

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.