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Preheat oven to 425F.
Line baking sheet with parchment paper.
Cut kabocha squash into wedges and place them on the baking sheet.
Bake for 25 minutes and then let cool until you can peel skin off.
When the squash is baking, turn on the instant pot and select sauté.
Add in shallot, garlic, ginger and sauté till shallot is tender.
Add in peeled squash in the pot and cover with water.
Bring it to boil.
Let it simmer for 10 minutes.
Add in coconut milk and press cancel.
Take an immersion blender and blend the contents in the pot.
Season it with salt, pepper and serve.