Step 1

In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.

Step 2

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 10 minutes.

Step 3

After display beeps and says OFF, soup is ready. Do Quick Release by turning pressure valve to Venting position.

Step 4

Open the lid and puree butternut squash soup with an immersion blender.

Step 5

Serve hot with whole grain toast and pumpkin seeds. So creamy!