## Butternut Squash Soup with Persimmon

Ingredients and Weight:

• Butternut squash: 2 pounds (peeled and cubed)
• Yellow onion: 1 medium (chopped)
• Vegetable broth: 4 cups
• Persimmons: 3 (peeled and diced)
• Heavy cream: 1/2 cup
• Ground cinnamon: 1/2 teaspoon
• Nutmeg: 1/4 teaspoon
• Butter: 2 tablespoons (for sautéing)
• Salt and pepper: to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Melt the butter in a large pot over medium heat.
2. Add the onion and sauté until softened.
3. Add the butternut squash, vegetable broth, cinnamon, and nutmeg.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the diced persimmons and heavy cream.
7. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 150 per serving
• Fat: 8 grams
• Carbohydrates: 25 grams
• Protein: 2 grams

Dish Characteristics:

• Smooth and creamy texture
• Rich, earthy flavor with a hint of sweetness from persimmons
• Warm and comforting, suitable for cold weather
• Can be garnished with roasted pumpkin seeds or toasted croutons for extra texture

User Comments:

• "This soup is absolutely delicious! The persimmons add a unique and flavorful twist."
• "This is my go-to soup recipe for fall. It's easy to make and always a crowd-pleaser."
• "I love how creamy and comforting this soup is. The butternut squash and persimmons are a perfect combination."
• "This soup is healthy, hearty, and packed with flavor. I highly recommend it."
• "I'm not usually a fan of butternut squash soup, but this recipe changed my mind. It's truly exceptional."

Special Precautions and Tips:

• To peel the butternut squash, use a sharp knife and cut off the top and bottom. Use a vegetable peeler to remove the skin.
• Be careful not to overcook the soup, as the persimmons can become mushy.
• If you don't have an immersion blender, puree the soup in a regular blender in batches. Be sure to cover the blender with a towel to prevent splattering.