Peel and cut butternut squash into about 1” cubes and set aside.
Using a 6qt. or larger pressure cooker, pour in water, chicken broth and cream. Add squash and sprinkle in seasonings.
Bring up to high pressure and cook for 4 minutes. Use quick release to release pressure and blend soup with an emulsion blender until smooth. You can also use a regular stand blender blending small amounts at a time.
Top with a spoonful of sour cream and a dash of nutmeg. Enjoy!