Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add carrots and bay leaf and cook an additional 5 minutes. Add butternut squash and keep cooking, 5 more minutes.
Pour white wine into the pot and allow to evaporate. Add chicken broth, bring to a boil, and add persimmons. Cover and simmer until squash is soft, about 20 minutes. Remove bay leaf and puree with an immersion blender until smooth. Season with vinegar, salt, and pepper.