My friend Connie Engel is an amazing artist but also quite a creative cook. She shared with me her inspired combination of crispy sweet Fuyu persimmons with velvety orange winter squash in this picture-perfect holiday soup. I tried this soup and fell in love with the beautiful, complementary flavor combination and spectacular color.
I like to use Meyer lemons that are a little sweeter and less acidic in the cream and, of course, a fresh sprinkling of nutmeg. Serve the soup in shallow bowls topped with lemon nutmeg cream and parsley. I also like to serve small mugs or espresso cups of this during the holidays when company arrives.
