Butternut squash with Jalapeño.... on a stick

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