Creamy butternut squash soup with ginger Recipe - Los Angeles Times
When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there,...
Ingredients
- 1 (2 1/2 -pound) butternut squash
- 2 tablespoons butter
- 1 onion, chopped (about 1 cup)
- 3 cloves garlic, sliced
- 2 tablespoons minced fresh ginger root
- 6 cups water
- 2 teaspoons salt, more to taste
- Apple cider vinegar
- Creme fraiche or sour cream
- Toasted slivered almonds
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