1-Getting started: Getting started with this butternut squash sweet potato soup is as easy as it gets, and I’ll walk you through it step by step so even beginners feel confident. First, prepare all your ingredients by peeling and cubing the butternut squash and sweet potatoes, chopping the onion, and mincing the garlic this saves time during cooking and ensures even results. In a large pot or using the sauté function on an Instant Pot, melt the butter and add the olive oil, then toss in the onions, brown sugar, garlic, ginger, cinnamon, salt, and pepper, and sauté for 10-15 minutes until the onions are golden and softened.

2-Next, add the cubed squash, sweet potatoes, and 6 cups of broth to the pot. Secure the lid if using an Instant Pot, set it to Manual or Pressure Cook for 16 minutes, and let the pressure release naturally for 15 minutes before venting any remaining steam. Once done, puree the soup directly in the pot with an immersion blender until it’s smooth and creamy if you don’t have one, work in batches with a countertop blender. Finally, adjust the consistency with extra broth if it’s too thick, reheat gently, and taste to add more salt or pepper as needed.