BUTTERNUT SQUASH SOUP WITH BEER

Butternut Squash Soup With Beer image

Provided by Marlitt

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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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)

Steps:

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.

Nutrition Facts : Calories 228.7, Fat 17.6, SaturatedFat 10.5, Cholesterol 56.8, Sodium 921.8, Carbohydrate 12.1, Fiber 1.2, Sugar 1.9, Protein 3.7