Appetizers / Soups / Salads

Butternut squash soup with persimmons and oranges is for Soup.

Butternut squash soup with persimmons and oranges takes 20 minutes to prepare.

Butternut squash soup with persimmons and oranges takes 30 minutes to cook.

Butternut squash soup with persimmons and oranges makes 6 servings.

The ingredients for Butternut squash soup with persimmons and oranges are:

1 white or yellow onion, chopped
1 T. olive oil
4 cups cubed butternut squash, or 1 small
2 persimmons
1 orange, zest and juice
1/4 c. sour cream

Here is how you make Butternut squash soup with persimmons and oranges:

In a large pot over medium heat, saute onions until translucent. Add to the pot the squash, persimmons, a heavy pinch or two of salt, and enough water to come up a couple of inches above the squash. Cook at a rolling boil.When squash is soft pour the contents, including the liquid, into a blender. Add to the blender the zest, orange juice, a few grinds of pepper and sour cream (usually yogurt in lieu of the sour cream). Puree, pulsing to start and venting a little steam at a time, until smooth. Taste and adjust seasoning as necessary.Serving Size:?makes 6, 1-cup portions

The nutritional information for Butternut squash soup with persimmons and oranges is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 145.6

• Total Fat: 4.4 g
• Cholesterol: 4.2 mg
• Sodium: 11.6 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 6.5 g
• Protein: 2.2 g

The dietary needs meet for Butternut squash soup with persimmons and oranges is Vegetarian