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. ---------------------------------------------------------------------------
Nutrition
Ingredients
