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Butternut Squash Soup With Beer

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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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