Roast butternut squash and garlic in oven for 60 minutes.
Turn Instant pot to sauté on high setting and once hot Add pancetta and cook for 3-5 until it has released its oils. Add onions and sauté for 3-5 min or until translucent.
Add chicken stock, Apple cider, russet potato, sweet potato, salt, celery salt, white pepper, cayenne pepper and cinnamon. Close the Instant pot and cook on high pressure for 6 minutes.
After 6 Minutes quick release the pressure remove the lid, and add roasted butternut squash, roasted garlic, and the zest of half an orange.
Blend the soup with either a hand immersion blender or you can carefully little everything into a regular mixer and blend.
Serve and garnish with sour cream, pumpkin seeds, pancetta and drizzle with brown butter maple.