This Instant Pot Butternut Squash Soup Is Everything You Love About Fall in 1 Recipe

Once peeled, cut the squash in half. Use a spoon to scrape out the seeds from the inside. Wrap one half tightly with plastic wrap and put it in the fridge (to roast for dinner another night!). Then slice the other half into thin rounds to make it more manageable to dice. You want roughly 4 cups of squash.