Butternut Squash Soup

 5 T. olive oil
1 lg. onion, small dice 
2 cloves of garlic (I like to grate them)
4 1/2 lb butternut squash
3 c. chicken stock
1 c. heavy whipping cream 
fresh ground nutmeg, salt and pepper to taste

Get the skin off the squash and cube them in 2 inch pieces. Put them in the instant pot for 4 minutes.  Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add the garlic for just a little bit but make sure not to burn it. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender).  Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper.