Add oil or butter and saute onion, carrots, and celery until tender. Then add chopped/minced ginger and garlic and saute for 1 minute.
Then add butternut squash and sweet potato along with the vegetable stock.
Add spices: thyme, cumin powder, curry powder, and paprika.
Cancel Saute and close the lid of the Instant Pot and pressure cook it for 10 minutes. Once the timer beeps, NPR for 5 minutes and then Quick Release. Once the pressure is released, open the lid.
Using Immersion Blend, blend all the ingredients until smooth and creamy. Or you can also blend it in the blender and transfer the soup to the instant Pot again.
Turn the Saute and add coconut milk and if needed, then add more vegetable stock, lemon juice, and maple syrup/honey. Simmer for 3-5 minutes at Low Heat.