Instant Pot Butternut Squash Soup

Cut your squash into quarters so that it will fit in the Instant Pot.
Place a cup of water in the Instant Pot and place the wire trivet over the top of the water.
Set the squash on the trivet, trying to avoid touching the squash to the metal pot
Secure the lid on your Instant Pot and select Manual setting for 7 minutes. Allow to natural release.
Carefully remove the squash and empty out water. Place the metal pot insert back into the Instant Pot.
Place the oil in the Instant Pot and press the Saute button.
Add the onion and saute for two minutes. Add the garlic for 30 seconds, stirring frequently so that it does not burn.
Turn off the saute setting and add in all other ingredients, including the scooped out flesh of the squash (discard seeds).
Secure the lid and select the stew/stoup setting for 10 minutes. Allow to natural release.
You should not need to put the soup in a blender, but you may need to mash out any lumps with a potato masher!