Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Gingered Butternut Squash Soup with Balsamic Drizzle

		0
		0
		0
		0
		0

READ REVIEWS (1)

Gingered Butternut Squash Soup with Balsamic Drizzle

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 5 mins total
40 mins prep

Recipe Filed Under
Vegetable, Butternut Squash, American, Blender, Easy, Vegetarian, Gluten Free, Healthy, Soup, Fall, Winter, Christmas, Thanksgiving, Entertaining

Provided By: Kemp Minifie

Would you say this recipe is...

+ VOTE NOW

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

Serves:

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

Directions

Melt butter in a large heavy pot over medium heat and stir in onion, carrot, celery, ginger, and 1 teaspoon salt, then cook, covered, stirring occasionally, until softened but not browned, about 10 minutes.

Add squash, water, remaining 1 1/2 teaspoons salt and simmer, covered, until squash is very tender, 25 to 30 minutes. Stir in brown sugar.

While soup is simmering, boil balsamic vinegar in a small heavy saucepan until it is reduced to 1/3 cup and thickened to the consistency of a syrup.

Puree soup in a blender in small batches (use caution when pureeing hot mixtures) until very smooth and transfer to a 3- to 4-quart saucepan. Season with salt and pepper and thin soup, if desired, with additional water (it should pour easily into a bowl). Reheat if necessary.

Ladle soup into bowls and drizzle each with about a teaspoon of the balsamic syrup.

Make ahead: Soup can be made 3 days ahead and kept chilled, covered. Reheat over medium low heat, thinning soup if necessary.

Balsamic syrup can be made 3 days ahead. Reheat to warm and thin with a little water if necessary.