*Instant Pot instructions: Peel and chop the butternut squash. Add it to the Instant Pot with all the other ingredients except the milk. Place the top on, make sure it's sealed, hit the "manual button" and adjust it to 20 minutes. Let cook and then naturally release for 10 minutes. Hit "cancel" and release pressure. Add in the milk and then place about 1/3 of the soup at a time into a high powdered blender and blend until smooth. Alternatively, you can blend it with an immersion blender right in the Instant Pot.