Butternut Squash Soup With Beer

Recipe by Marlitt
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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