Warm coconut oil in the Instant Pot and saute butternut squash, carrot, onion, and garlic cloves.
Add the spices and saute for another 1-2 minutes.
Stir in the vegetable broth. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes, followed by a 10-minute natural release.
Puree the soup using an immersion blender or transfer the mixture to a blender.
Add coconut milk and stir to combine.
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