Butternut Squash Soup With Beer - cooking recipe

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)

Preparation

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 saute 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.