2 tbsp olive oil
1 medium yellow onion; chopped
4 cloves garlic; peeled and smashed
1 large butternut squash; quartered or 3 lbs cubed
2 cups vegetable broth
1/2 tsp salt; or to taste
1/2 tsp ground pepper
1/2 tsp apple cider vinegar

1. If not using precut, then begin by preparing the butternut squash. Cut the top off of the squash and then cut it in half, length-wise. Use a large spoon to remove the seeds and discard them. Then, cut each half in half again, length-wise to quarter the squash.

2. Turn on the saute feature and add olive oil.

3. When olive oil is fragrant, add onions and garlic to the Instant Pot and saute for 7-9 minutes, stirring periodically.

4. Deglaze by adding the broth. Use a wooden utensil to scrape the brown bits from the bottom of your pot. This will help prevent the burn notice.

5. Set the quartered squash on top of the onions, garlic, and broth. Season the squash with salt and pepper. Pour the apple cider vinegar over the squash.

6. Close your Instant Pot and turn the valve to seal. Cook on high pressure for 8 minutes.

7. When the timer goes off, quick-release the pressure and uncover the Instant Pot.

8. If using the quartered butternut squash then remove it from the Instant Pot and carefully scoop the core out from the butternut squash skin. Be careful, it will be hot! Discard the skin, and place core back into the Instant Pot.

9. Use an immersion blender to blend everything together until smooth. You can add a little more broth if you like your squash soup thinner.

Serve, and enjoy!

Notes: For an autumn flavor, you can add 1/4 teaspoon of cinnamon along with the salt and pepper.

If using a whole squash, you can roast the seeds and use as garnish or a snack.