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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2		chopped	230.4	53.76	8.0	0.32
butter	2	tablespoons		171.0	7.857	5.343	14.4
butternut squash	1 2/3	cups	cut	105.0	27.2767	2.3333	0.2333
white wine vinegar	2	tablespoons		-	-	-	-
beef broth	4	cups		67.2	0.384	10.944	2.112
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
beer	1	cup		-	-	-	-
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
watercress				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.