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:

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

1. 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.

2. 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.

3. 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.

4. 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.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.