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Gingered Butternut Squash Soup with Balsamic Drizzle

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Gingered Butternut Squash Soup with Balsamic Drizzle

Gingered Butternut Squash Soup with Balsamic Drizzle
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
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.



  • 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.