Place all the ingredients, except for the coconut cream in your Instant Pot/pressure cooker. Give it a stir about.
Pressure on high for 10 minutes and quick release the pressure when done.
Add the coconut cream to the pot and use your immersion blender to blend smooth. If you don't have an immersion blender, you can put it in your regular blender, but let it cool just a bit and be very careful of overflow - you may have to blend in two batches.
Taste for seasoning. I often find I add a bit more curry and cinnamon, but that's how I like it.
Serve with crusty bread and a huge salad!
Dump all the ingredients in a large pot. Bring to a boil and then turn the heat down to a simmer. Simmer for 20 minutes, until butternut squash is tender.
Use an immersion blender or regular blender to blend smooth.