Step 1

Press Sauté; melt butter in Instant Pot®. Add onion; cook and stir 2 minutes. Add squash, coconut milk, 1 tablespoon brown sugar, salt, cinnamon, nutmeg and allspice; mix well.

Step 2

Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.

Step 3

When cooking is complete, press Cancel and use quick release.

Step 4

Stir ginger into squash mixture. Use immersion blender to blend squash until smooth. (Or process in food processor or blender.) Stir in lemon juice. Sprinkle individual servings with remaining 1 tablespoon brown sugar, if desired.