Creamy butternut squash soup with ginger

A DROP OF ACIDITY: This creamy butternut squash soup can benefit from a little bit of apple cider vinegar. The vinegar by itself has an identifiably apple flavor, but when added to the soup it disappeared, leaving a pronounced squash flavor.

( Kirk McKoy / Los Angeles Times )

A DROP OF ACIDITY: This creamy butternut squash soup can benefit from a little bit of apple cider vinegar. The vinegar by itself has an identifiably apple flavor, but when added to the soup it disappeared, leaving a pronounced squash flavor.

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