Butternut Squash Soup

1814 grams Butternut Squash
2 tbsp Butter, unsalted
270 grams Onions, raw
270 grams Celery, raw
355 grams Carrots, raw
11 grams Garlic
0.2 grams Thyme, ground
2 tbsp Soy Sauce
4 cup Vegetable Broth
8 fl oz Heavy Whipping Cream

Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon.
Optional Flavor Boosting - Roast Butternut Squash: Preheat oven to 400°F. Place prepared butternut squash on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash. 
*Pro Tip: You can also apply olive oil on the carrots and roast them to deepen the flavors. 
Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins. 
*Pro Tip: Remove & set aside the roasted carrots after 20 - 25 mins.
Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside.
Brown Butter & Sauté Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min). 
Add sliced onion, then sauté for 1 min. Add in roughly chopped celery, then sauté for another 3 mins.
Sauté Garlic & Spice: Add in chopped garlic, ¼ tsp (0.2g) dried thyme, and 2 bay leaves, then sauté for another 30 secs.
Deglaze Instant Pot: Pour ½ cup (125ml) broth in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
Pressure Cook Butternut Squash Soup: Add 2 tbsp (30ml) regular soy sauce and 4 ½ cups (1125ml) vegetable broth in Instant Pot. Add in roasted carrot chunks and butternut squash chunks. Give it a quick mix and try to submerge them the best you can. 
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes + Natural Release 12 minutes. Open the lid carefully.
Blend & Season Butternut Squash Soup: Discard the 2 bay leaves. Blend butternut squash soup into desired consistency with an immersion hand blender. Add in ½ - 1 cup (250 ml) of heavy cream, then mix well. 
Taste & season with more salt and ground black pepper.
Serve deliciously creamy butternut squash soup immediately, and enjoy!

Serving Size: Makes 8 1.5 cup servings