This Soup Will Quickly Become a Holiday Favorite

This picture-perfect holiday soup is a combination of crispy sweet Fuyu persimmons with velvety orange winter squash.

This soup is sophisticated and Seriously Simple to put together. Dreamstime/TCA

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.

The clever cook could:

• Select Fuyu persimmons that look something like a squat tomato and are bright orange.
• Use whole nutmeg for best flavor.
• Use 1 1/2 pounds peeled and cubed winter squash in place of persimmons,
• Add smoked chili powder for a spicy flavor and lime juice instead of lemon juice to the cream; omit the nutmeg.

Persimmon Winter Squash Puree With Lemon Nutmeg Cream

Serves 4 to 6

For the puree:

• 2 tablespoons olive oil
• 2 leeks, light green and white part only, cleaned and finely chopped
• 1 pound peeled and diced butternut squash
• 4 Fuyu persimmons, peeled, and cut into 2-inch cubes
• 2 garlic cloves, minced
• 5 cups chicken or vegetable broth
• 1 tablespoon thyme leaves, chopped
• Salt and freshly ground black pepper

For the lemon nutmeg cream:

• 1/4 cup sour cream or creme fraiche
• Zest of 1 lemon
• 1 teaspoon lemon juice
• Freshly grated nutmeg, to taste
• 2 tablespoons chopped parsley, for garnish

Heat the oil in a large saucepan over medium-high heat. Add leeks and saute for 5 minutes, or until softened. Add the squash and persimmons, and cook for 3 more minutes or until nicely coated. Add garlic and cook for another minute. Add the stock, salt, and pepper, and mix together. Bring to a boil and then reduce the heat to medium low, cover and simmer over medium heat for 20 to 25 minutes, or until the squash and persimmons are tender.

Meanwhile make the lemon nutmeg cream: combine the cream, zest, and lemon juice in a small bowl and mix to combine. Grate in the nutmeg to taste and stir to blend. Set aside. Taste and adjust the seasonings.

Puree the soup in the pan with a hand blender or in a blender or food processor fitted with the metal blade. Return the soup to the pot if necessary. Taste for seasoning.

To serve, ladle the soup into heated bowls, swirl in a tablespoon of lemon nutmeg cream and garnish with parsley.

Advance preparation: The soup may be prepared up to three days in advance, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup. Make the lemon cream just before serving.

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