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In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.
Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 10 minutes.
After display beeps and says OFF, soup is ready. Do Quick Release by turning pressure valve to Venting position.
Open the lid and puree butternut squash soup with an immersion blender.
Serve hot with whole grain toast and pumpkin seeds. So creamy!