Instant Pot Best Butternut Squash Soup

2 lbs of butternut squash, cut either in half with seeds and inner stringy-ness removed OR cut into cubes also with the seeds and skin removed (some markets sell it pre-cut)

1 tbsp of olive oil

2 tbsp of salted butter

3 shallots, chopped

1 tbsp of crushed garlic

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon 2 cups of water)

2 cups of garlic broth (2 tsp of Garlic Better Than Bouillon 2 cups of water, but you can use 4 cups of chicken broth if you cannot find this OR 4 cups of vegetable broth to keep it vegetarian)

1 tbsp of seasoned salt

1 tsp of black pepper, plus some for garnish

¼ tsp of white pepper

¼ tsp of nutmeg

1 tsp of rubbed (dried) sage, plus some for garnish

1 tsp of dried thyme, plus some for garnish

1 tbsp of Worcestershire sauce

⅓ cup of grated Parmesan cheese, plus some for garnish

½ cup of heavy cream

1 tbsp of white sugar

Directions at pressureluckcooking.com

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