-2 cups vegetable stock -4 cloves garlic, peeled and chopped -1 carrot, peeled and chopped -1 Granny Smith apple, peeled/cored and chopped -1 butternut squash (about 3-4lbs); peeled, seeded, and chopped -1 sweet yellow onion, peeled and chopped -1.5 tsp dried rubbed sage -3/4 tsp salt -1 pinch each crushed red pepper flakes, ground cinnamon, and nutmeg

-1/2 cup canned unsweetened coconut milk -Optional garnishes: freshly ground black pepper, extra coconut milk, smoked paprika, roasted/salted butternut seeds

Add all ingredients (except 1/2 cup coconut milk and garnishes) to Instant Pot. Toss to combine.

Adjust vent to "sealing" and set to high pressure for 9 minutes. Quick release pressure.

When valve has dropped, remove lid and stir in 1/2 cup coconut milk. Use an immersion blender or transfer in batches to a regular blender. Blend until smooth. Season with additional salt if needed.

Serve garnished with freshly ground black pepper, extra coconut milk, smoked paprika, roasted/salted butternut seeds.