I LOVE ginger, so added the full amount called for but it was the only flavor that came through. Very bitey. Maybe a case of winter vs spring ginger? Spring ginger has much less bite. With the addition of 1 and 1/2 butternuts and a second pound of carrots, I can slightly taste them. All that being said, once I balanced out the ginger, it was a great soup. Next time I plan to take the advice of "LeBlond"; I'll follow the recipe but put in big slices of ginger and remove half before the puree. That way I can taste it and add more ginger if needed.