Butternut squash with Jalapeño…. on a stick

Ingredients

1. 2 tbsp evoo
2. 1 tbsp butter
3. 1 cup sliced celery
4. 1 huge sliced clove of garlic
5. to taste Salt & pepper
6. 1/2 white onion diced
7. 1/4 cup diced jalapeños
8. 500 ml apple juice
9. 250 ml cream
10. 3 heaping tbsp brown sugar
11. 1 kg butternut squash

Steps

1. Evoo, butter, celery & garlic sauted with 1/3 apple juice

   

2. Onions, salt, pepper & jalapeños

   

3. Add cream and rest of apple juice

   

4. Add butternut squash and cook on soup/broth (approximately 35 mins)in an instant pot

   

5. Let stand until pressure is gone from instant pot then emmersion blend until creamy…enjoy with side salad and a slice of hot cheese bread

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