Simple Way to Butternut Squash Tortelli

Butternut Squash Soup With Persimmon

Heat oven to 450° f.

Recipe Summary Butternut Squash Soup With Persimmon

Persimmon adds an extra splash of color to this yummy butternut squash soup plus a sweet and fruity flavor. Try it! You won't be disappointed. Use vegetable broth if you like it vegetarian.

Ingredients | Butternut Squash Tortelli

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, peeled and cubed

1 bay leaf

2 pounds butternut squash- peeled, seeded and cubed

½ cup dry white wine

4 cups chicken broth

2 persimmons, diced

1 tablespoon white wine vinegar

1 pinch salt and freshly ground black pepper to taste

Directions

Info | Butternut Squash Tortelli

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Butternut Squash Soup With Persimmon

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,

Images of Butternut Squash Tortelli

Butternut Squash Tortelli - In a bowl, add the ricotta, season with salt and pepper and add to the squash puree.