1butternut squashpeeled and chopped (about 4 cups)
Prep and measure out all of the ingredients before you start.
Press the saute button on your Instant Pot and heat for 2 minutes. Add the onions and cook for 5 minutes, adding a splash of water when they start to stick or look dry.
Add the garlic, ginger, carrot, apple, squash and salt and stir. Turn off the Instant Pot and add the water. Lock the lid into place, making sure the nozzle is in the sealing position.
Use the manual setting and set the timer for 5 minutes. When the timer goes off, use the natural release method. When all the pressure is out of the Instant Pot, take off the lid and allow to cool for about 15 minutes.
In batches, blend the soup in your blender (or all in one go with a blender stick) until all of the soup is blended and it’s super creamy and smooth.