Butternut Squash Soup With Beer

I was really sceptical at first especially since I don’t like beer. This turned out to be a really creamy soup.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  shallots, finely chopped
• 2  tablespoons butter
• 1 2⁄3 cups  butternut squash, cut into small cubes
• 2  tablespoons white wine vinegar
• 4  cups beef broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon sugar
• 1  cup beer
• 1⁄2 cup  whipping cream
•  watercress (optional)

Directions

1. Heat butter in a medium size sauce pan over medium heat and add the finely chopped shallots.
2. Saute until soft not brown.
3. Add the squash cubes and sauté 1 or 2 minutes and add the vinegar.
4. Add the beef broth and let this cook until the squash is soft about 15 minutes.
5. Pour this into a blend and puree or use a stick blender.
6. Season the soup with salt, pepper and sugar to your taste.
7. Return to the pot if you used a blender and stir in the beer.
8. Whip the cream and fold into the soup.
9. Sprinkle with water cress and serve immediately.