Start by peeling and chopping your butternut squash, onion, garlic, and apple. The smaller the pieces, the faster they'll cook!

Turn the Instant Pot on to the 'Sauté' setting. Once it's hot, add a drizzle of olive oil, followed by the onions and garlic. Cook for 2-3 minutes until the onions become translucent.

Toss in the diced butternut squash and apple, stirring to combine.

Sprinkle in the ground cumin, nutmeg, salt, and pepper, mixing everything together for even flavor distribution.

Add the vegetable broth into the pot, making sure all the ingredients are submerged in liquid.

Close the lid, making sure the vent is sealed. Set the Instant Pot to cook on high pressure for 10 minutes.

Once the cooking cycle is complete, allow a natural release for about 10 minutes before switching to quick release to let out the remaining steam.

Carefully remove the lid and use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.

If you want extra creaminess, stir in the coconut milk or heavy cream. Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with fresh herbs or your favorite toppings. Enjoy!