Preheat the oven to 425 degrees.

Cut the squash in half using a sharp knife, use a tablespoon to scoop out the seeds, brush a tablespoon of olive oil onto each half, and season liberally with sea salt and freshly cracked black peppercorns. Place the squash cut-side onto a large baking sheet, and add 2-3 cloves of peeled garlic into the space created by scooping out the seeds. Place on the cooking sheet on the center rack, and roast for an hour. When the squash is finished baking, it should be fork-tender; if so, remove it from the oven and allow it to cool until it is safe to handle. If the squash isn't finished cooking, roast it until it is done.

While the squash is cooling, heat the EVOO in a large skillet over medium heat. Add the sliced onions (add two tbsp of unsalted butter, which is optional), salt, and freshly cracked black peppercorns. Sauté until the onions are caramelized in around 20 minutes.

Finely chop or mince fresh sage or rosemary and set aside.

Scoop the squash from their skins and add it to the Instant Pot.

Add the heavy cream, yogurt, vegetable broth, onions, and herbs. Blend with an immersion blender. You can adjust the consistency of the soup by adding more or less vegetable broth.

Add the sage and the sprig of fresh rosemary (remember to remove the sprig of rosemary after 15 minutes.)

Add a tbsp of umami seasoning to taste.

Next, add sea salt and freshly cracked black peppercorns to taste.

Adjust the Instant Pot to the Keep Warm setting and allow the soup to warm.

Serve hot with crackers and grated parmesan cheese.