Heat the butter or olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 to 7 minutes, until they begin to soften. Add the garlic and sage and cook for another minute.

Add the butternut squash, chicken stock, salt, and pepper. Bring to a simmer, cover, and cook for 25 to 30 minutes, until the squash and carrots are completely tender.

Blend the soup with an immersion blender until smooth. Stir in the heavy cream, apple cider vinegar, and Parmesan. Taste and adjust the salt, vinegar, cream, or stock as needed.

Add the butternut squash, carrots, onion, garlic, sage, chicken stock, salt, and pepper to the Instant Pot.

Secure the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.

Blend the soup until smooth. Stir in the heavy cream, apple cider vinegar, and Parmesan, then taste and adjust as needed.

Add the uncooked butternut squash, carrots, onion, garlic, sage, chicken stock, salt, and pepper to a gallon freezer bag. Press out the extra air, seal tightly, and freeze flat.

When ready to cook, let the bag sit out for about 1 hour, just until the contents can be broken into pieces. Remove all packaging and transfer the frozen mixture to the Instant Pot.

Cook on high pressure for 15 minutes. Allow a 10 minute natural release, then carefully release the remaining pressure. Blend until smooth and finish with the heavy cream, apple cider vinegar, Parmesan, and additional salt as needed.