Instant Pot Autumn Harvest Butternut Squash Soup

tablefortwoblog.com

Sandra Baker-Gregory

5 cups cubed butternut squash (about 2 inch cubes)

2 cups apple juice (not concentrate)

1 cup vegetable stock

1 cup pumpkin puree

1 ½ teaspoons curry powder

4 ounces plain cream cheese

Salt and pepper, to taste

Directions at tablefortwoblog.com

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