Butternut Squash and Persimmon Soup

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November 7, 2016

Recipe by Honey, Ghee, and Me

Ingredients

1 large butternut squash, peeled and chopped (approx 6 cups)

2 ripe persimmons, peeled and chopped (approx 1 cup)

1 large yellow onion, chopped (approx 2 cups)

1/4 tsp smoked paprika

1/2/ tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

1 bay leaf

1 tsp minced garlic (1-2 cloves)

3 cups good quality chicken broth

1 tbsp olive oil

garnish: sliced green onions and crumbled bacon

Directions

1For directions visit Honey, Ghee, and Me

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