• Start with preparing the butternut squash (or use pre-cut): Peel it, remove the seeds, and cut it into 1-inch pieces. You should have about 8-9 cups

Instant Pot Instructions:

• Press saute button. When hot melt 1 tablespoon butter and saute the onion for 2-3 minutes until lightly browned.
• Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
• Add butternut squash and chicken stock.
• Put on the lid and cook on high pressure for 10 minutes. Then let pressure release naturally for 15 minutes before quick release.

Slow Cooker Instructions:

• In a saucepan melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.
• Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
• Transfer to slow cooker and add butternut squash and chicken stock. (See note 1)
• Cover and cook until squash is tender, 6 to 8 hours on low or 4 to 6 hours on high.

Stovetop Instructions:

• In a stock pot melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.
• Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
• Add butternut squash and chicken stock. (See note 1)
• Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.

Puree Soup:

• Using an immersion blender, process soup until smooth. Season with salt and pepper to taste. Add more water or stock if needed.
• Serve with rustic bread.