Select "saute" on the Instant Pot. Adjust timer to 8 minutes. Once the pot reads "hot", drizzle in olive oil. Add the diced butternut squash and chopped onion. Sprinkle with salt. Cook 6-8 minutes, until the onion is softened.
Add garlic and saute one minute more, until aromatic. Deglaze the pot with 1-2 tablespoons vegetable broth. Stir in remaining vegetable broth, beans, coconut milk, maple syrup, thyme, black pepper, and nutmeg.
Lock lid in place and adjust vent to "sealing". Select "high pressure" and adjust timer to 6 minutes. It will take a little over 10 minutes for the pot to come to pressure.
Once the 6 minute timer is up, carefully turn the valve to do a quick pressure release. Remove the lid. Use an immersion blender to blend the soup until completely smooth.
Taste for salt and pepper. Enjoy!
Notes
Butternut squash: I have not tested this recipe with frozen butternut squash.
Coconut milk: I use full-fat coconut milk but lite coconut milk can be used as a lower fat option.
Leftovers: For best quality, enjoy leftovers within 3-4 days. Let the soup cool to room temperature before refrigerating in an airtight container.
Freezing: Let cool to room temp before freezing in individual containers or one large container. Let thaw overnight in the fridge before reheating.
A blender can be used instead of an immersion blender. Blend in batches and allow steam to vent frequently to avoid pressure buildup.
Stovetop option: Use the same method to saute the onions and squash over medium-high heat. Add the liquids and bring them up to a boil over high heat. Once boiling, reduce to a simmer and cover. Simmer until the squash is cooked through, about 15 minutes.