Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, garlic, ginger, pepper, salt and thyme.
Saute for about 4-5 minutes, until the onions are soft and become translucent. Alternatively, you can skip the saute step to save time and simply add all the ingredients together.
Add the butternut squash cubes and stir everything together well.
Add the vegetable stock.
Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
Cook for 12 minutes on "Pressure Cook".
When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
When the pressure has released, open the lid, add the coconut milk and blend with an immersion blender.
Serve while hot with a drizzle of extra coconut milk and some fresh thyme (optional).
This recipe freezes well and makes a great soup for meal prep. Simply store it in airtight containers in the fridge for up to 4 days and in the freezer for up to 6 months.