Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes.
Remove carefully when cool enough to handle, cut squash in half and remove seeds.
Rinse out the pressure cooker insert to use again.
Place the seeded squash and all of the remaining ingredients, except for the almond milk, back into the insert and cook on high pressure for 5 minutes.
Release the pressure and add the almond milk. Using an immersion blender, add the almond milk and puree the soup right in the pot. Alternatively, carefully blend the contents in a blender.
This soup thickens as it cools so feel free to thin it out the next day with water or additional almond milk. Enjoy!
Note: If you have time, use the sauté function and brown the onions before adding the remaining ingredients. This is delicious served over black, red, brown or wild rice. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving.