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
Description
Gingered Butternut Squash Soup With Balsamic Drizzle - The Huffington Post
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