This soul-warming, velvety Instant Pot butternut squash soup is perfect for the cooler seasons and seriously the best I've ever had. It's super creamy, flavorful, and easy to make in your pressure cooker.
Press the "Sautee" button on the pressure cooker to warm oil for a minute. Add onions and garlic and cook for about 5 minutes, stirring frequently, until the onions become appear translucent.
Press "Cancel" and add the apple, butternut squash, coconut milk, water, sage, cinnamon, salt, and pepper.
Close the lid, set the valve on "sealing", and cook on high pressure for 10 minutes. Once completed, let the pressure release on its own for about 10 minutes before quick releasing any remaining pressure. Carefully open the lid.
Either using an immersion blender or using your blender, blend the soup until smooth and creamy. Add toppings and serve.