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Squash soup with persimmon recipe

Try something a little different with this special soup from All Recipes.

Mixing tasty root vegetables with a delicious sweetness from the persimmon, you end up with a hearty winter soup that gives a hint of fruitiness throughout.

So filling and warming, it’s sure to become your new favourite dish for the season.

Nutritional content

Servings: 6 people

Cook time: 40 minutes



Total Fat

5.2g 8%


26.3g 9%




2.9g 6%


4.1g 165


2 tbsp olive oil

1 onion, chopped

2 carrots, peeled and chopped

1 bay leaf

2lb butternut squash, peeled, seeded and cubed

4 cups chicken broth

2 persimmons, diced

1 tbsp white wine vinegar

Pinch of salt and pepper


  1. Heat the olive oil in a large pot over medium heat and cook the onion until soft - around 5 minutes.

  2. Add the carrots and bay leaf, and cook for another 5 minutes. Add the squash and cook for another 5 minutes.

  3. Add the chicken broth and bring it to a boil, then add the persimmons. Cover the pot and let it simmer for around 20 minutes until the squash is soft.

  4. Remove the bay leaf then blend the soup.

  5. Season with vinegar, salt and pepper, then serve while hot.


To store: Once it’s fully cool, put the soup in an airtight container and keep it in the fridge for up to 3 days, or freeze it for later use.


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