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Set aside the coconut milk and roasted pumpkin seeds for later. Add the butternut squash, vegetable broth, carrots, onions, apple, garlic, bay leaf, and thyme to the Instant Pot. Add in any optional spices at this time if you want spicy butternut squash soup.
Set the Instant Pot to "Manual Pressure Cook" for 10 minutes. Once it's done, wait 5 - 10 minutes then use the "Quick Release" valve to release the steam and open the lid once the float valve has dropped.
Take out the bay leaf and thyme sprigs. Add the coconut milk. Then use an immersion blender to blend the soup. Or you can also ladle the soup into a blender and blend until you get a smooth consistency. Season with salt and pepper to taste and garnish with roasted pumpkin seeds.