Gingered Butternut Squash Soup with Balsamic Drizzle
Provided By: Kemp Minifie
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.
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.
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