Chop the onion ginger and garlic in the Chop'n'Prep.
Cook for 2 minutes at 70% in the Breakfast Maker.
Put in the bottom of the Microwave Pressure Cooker.
Add the butternut squash, carrots, sweet potatoes and celery.
Cover the vegetables with the chicken broth up to the maximum line and cook for 20 minutes in the Pressure Cooker.
Use the Power Chef to purée the contents in 3 portions.
Serve with salt and pepper and cream.