3 medium-sized Rice Fruit Company Pink Lady Apples, peeled and chopped
1 tsp olive oil
1 yellow onion (approximately 1 cup), chopped
½ jalapeño pepper, chopped
1 tsp curry powder
¼ tsp adobo seasoning
2 cups chicken or vegetable broth
2 tbsp butter
2 fresh butternut squash, chopped
into 1" cubes
½ cup apple cider
1 cup heavy cream
Salt, pepper, paprika
Prep Time: 15 min
Cook Time: 45 min
1 Put your Instant Pot® on sauté. Heat the olive oil. Add onion, jalapeño, curry powder, and adobo seasoning. Cook until fragrant (about 3–5 minutes.)
2 Add cubed butternut squash, broth, and butter. Cook on high pressure for 6 minutes. Release pressure.
3 Add the chopped Rice Fruit Company Pink Lady Apples and apple cider. Cook on high pressure for 3 minutes. Release pressure.
4 Blend with your immersion blender until creamy. Stir in the heavy cream. Season with salt, pepper, and paprika to taste. Top with crumbled bacon and garlic croutons—trust us on this one. Enjoy!
To learn more about D’Arrigo New York, visit www.darrigony.com