In a slow cooker or instant pot simply add all of the ingredients to the pot.
Cook until the squash is tender. I made this batch in a slow cooker on low and pureed it after 5 hours but this is a recipe that would be difficult to overcook. So if you need it to cook while you're at work, no worries.
Using the pressure setting on an instant pot cook for 10 minutes.
Puree the soup with an immersion blender or in batches in a traditional blender. Just remember that hot liquids expand in a blender so put a towel over the top and keep a hand on it so hot liquid doesn't go flying around the room.
Add salt and pepper to taste.
Variation: Add 1/4 t of curry powder to a bowl of soup for an Indian twist.