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Cut the butternut squash in half, and remove the seeds.
Place each half on a trivet in the Instant Pot. If you have a tall trivet, you can stack them. Add 1 cup of water.
Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
Remove squash and peel skin away. Set aside.
Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
Add the broth, butternut squash.and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
Pour soup into a food processor (or use an immersion blender) and blend until smooth.
Serve with cracked pepper and or coconut milk as desired.