Ingredients
- 2 tbsp evoo
- 1 tbsp butter
- 1 cup sliced celery
- 1 huge sliced clove of garlic
- to taste Salt & pepper
- 1/2 white onion diced
- 1/4 cup diced jalapeños
- 500 ml apple juice
- 250 ml cream
- 3 heaping tbsp brown sugar
- 1 kg butternut squash
Steps
Evoo, butter, celery & garlic sauted with 1/3 apple juice
Onions, salt, pepper & jalapeños
Add cream and rest of apple juice
Add butternut squash and cook on soup/broth (approximately 35 mins)in an instant pot
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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