Or you can try our recipe for stovetop butternut squash soup. It’s done in under an hour. Regardless of which way you cook the soup — Crock Pot or slow cooked in the Instant Pot — you’ll ...

In a medium pot ... to loosen soup to the consistency of melted ice cream. Add brown sugar, salt, cayenne and lemon juice, and purée to incorporate. It should taste vibrant and squash-y.

Stir in butternut ... and cover pot. Simmer until squash is very tender, about 15 minutes. (The liquid will look curdled, because it is.) Use a blender to purée the soup until smooth.