In a large pot or Instant Pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 1 medium diced onion and sauté for 45-60 minutes, stirring occasionally, until the onions are golden brown and caramelized.

Once the onions are beautifully caramelized, add 4 minced garlic cloves, 2 diced carrots, and 2 chopped celery stalks to the pot. Stir the mixture and sauté for about 3-5 minutes until the vegetables are softened and fragrant.

Add 2 to 2 ½ pounds of cubed butternut squash and 4 cups of unsalted bone broth into the pot. Stir everything together.

For the stovetop method, bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, until the squash is fork-tender. If using the Instant Pot, seal the lid and cook on high pressure for 10 minutes.

After cooking, carefully blend the soup until it's velvety smooth.

Return the pureed soup to the heat and allow it to simmer gently for another 10-30 minutes.

Before serving, taste your soup and adjust the salt and pepper according to your preference.