Butternut Squash Soup With Beer |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I was really sceptical at first especially since I don’t like beer. This turned out to be a really creamy soup. 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.
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