Instant Pot Butternut Squash Soup is rich and flavorful. A perfect Fall soup made in your Instant Pot!
Turn the Instant Pot to Sauté. When the display reads HOT, add the olive oil.
Add the onion and sauté for 5 minutes or until they turn slightly translucent.
Add garlic, and ginger. Let cook for a minute, stirring constantly.
Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. Stir well.
Add broth and optional orange zest and/or cayenne powder, if using, and stir.
Put the lid on the pot and set the steam release knob to the Sealing position.
Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - button to select 10 minutes.
When the cooking cycle ends, let the pot naturally release pressure (just let it sit) for 15 minutes. Then manually release the remaining pressure. Open the lid after the pin in the lid drops. Carefully!
Stir the soup and then use an immersion blender to puree to a creamy consistency (If you don't have an immersion blender you can transfer contents to a food processor or a blender. You will have to puree the soup in batches as you can't put as much hot food in either of those appliances. Be very careful, and if not sure, refer to the manufacture's instructions on pureeing hot food).
Transfer the pureed soup back to the pot if you didn't use an immersion blender.
Finish the soup by stirring in the pumpkin puree and the coconut milk, or cream.
Taste and adjust salt as desired.
Garnish as desired and serve.