Butternut Squash Soup with Persimmon

Ingredients (11)

• + 2 tablespoons olive oil add to pantry
• + 1 onion, finely chopped add to pantry
• + 2 carrots, peeled and cubed add to pantry
• + 1 bay leaf add to pantry
• + 2 pounds butternut squash- peeled, seeded and cubed add to pantry
• + ½ cup dry white wine add to pantry
• + 4 cups chicken broth add to pantry
• ✓ 2 persimmons, diced
• + 1 tablespoon white wine vinegar add to pantry
• + 1 pinch salt and freshly ground black pepper to taste add to pantry
• + 1 pinch salt and freshly ground black pepper to taste add to pantry