Total Time
10mins
Prep 10 mins
Cook 0 mins

From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. Thank you Chef#945395 for suggesting lemon juice amount.

Ingredients Nutrition

Directions

  1. Combine all.
  2. Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

Reviews

(4)
Most Helpful

I did use this on a butternut and acorn squash soup and it turned out very well. I even prefer this over sour cream! I always find that ginger and lemon juice go very well together.

Studentchef June 16, 2010

Mmm! I added 1 1/2 teaspoons Meyer lemon juice... This was perfect with my homemade chapati bread!

The Spice Guru February 22, 2010

Delicious! I also served this with butternut squash and would like to try it with acorn squash next time insha Allah. It didn't even need the sea salt I used and black pepper and freshly squeezed lemon juice. It was great as stated but I will try reducing the garlic slightly next time per preference. Made for 1~2~3 Hits - February 2010 ~ Fall in Love with Red!

UmmBinat February 03, 2010

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