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    Gingered Butternut Squash Soup with Balsamic Drizzle

    • Erika

      Gingered butternut squash soup with balsamic drizzle

    • Jagoda Maria

      Butternut Squash Soup with Ginger & Balsamic

    • Jessica Fane

      Gingered Butternut Squash Soup

    • Rosalie Oceanna-Kolb

      Gingered Butternut Squash Soup with Balsamic Drizzle First Posted: 10/27/11 05:55 PM ET Updated: 11/14/11 03:04 PM ET React Amazing Inspiring Funny Scary Hot Crazy Important Weird Read more KitchenDaily News New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly Provided by: Kemp Minifie 1 hr 5 mins total 40 mins prep Full Screen Servings This cream-free soup is as smooth as silk but not at all filling, making it the ideal first course for a big holiday meal. If you want to make the soup completely dairy-free, substitute oil for the butter. The ginger adds a lovely warming heat, while the balsamic drizzle adds a welcome touch of acidity. Ingredients 3 tablespoons unsalted butter 1 1/2 cups chopped onion 1 cup chopped carrot 1 cup chopped celery 1/4 cup finely chopped peeled fresh ginger 2 1/2 teaspoons salt, or to taste, divided 2 1/2 pounds butternut squash, peeled, seeded, and cubed (1inch; about 6 cups total) 6 cups water 2 tablespoons packed brown sugar 2/3 cup balsamic vinegar

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