Combine 2 lbs of butternut squash, 1 lb of cauliflower florets, 1 large onion, 2 cloves of garlic, 1 Tbsp curry powder, 1 ½ tsp salt, 1 ½ tsp dried thyme, 3 cups water, (everything except the coconut milk) in the Instant Pot.
Secure the lid and make sure the steam release valve is set to “sealing.”
Select “manual” or “high pressure” and set the timer to cook for 15 minutes.
When the soup is done, let the pressure release naturally (i.e. do nothing!). When the floating value drops, you can safely open the lid.
Use an immersion blender to puree the soup until it’s smooth. Alternatively, you can CAREFULLY puree the soup in a blender in small batches.
Stir in 1/2 a cup of canned coconut milk and taste, adding additional salt or thyme if desired.
Ladle in bowls and top with desired toppings: pumpkin seeds (pepitas), sunflower seeds, diced bacon and/or red onion.