Prep the squash by cutting it in half and scooping out the seeds, then peel it and cut off the stem and cut into cubes. Set it aside.

Set the Instant Pot to saute setting and add the olive oil.

Once the olive oil is heated, add the onion, celery, sweet potato, and salt.

Saute until the onion and celery are softened, five minutes or so.

Add the garlic and cook for another minute.

Add the garam masala, chili powder, cayenne pepper and black pepper to the saute and cook for another minute.

Turn off the saute function and add the butternut squash and chicken broth.

Lid up the Instant Pot and set it for manual mode, high pressure, for 12 minutes.

Once the pressure cooking has completed, wait for the pot to naturally cool down and unlock, or use the pressure release valve to release the pressure.

Use a stick blender to puree the soup to your desired consistency.

Add the half-and-half.

Serve immediately or refrigerate.