Instant Pot Spicy Thai Butternut Squash Soup

Ingredients

• 1½ tablespoons refined coconut oil
• 1 large yellow onion, diced
• ¼ cup red curry paste
• One 2-inch piece fresh ginger, grated or finely minced
• 4 cloves garlic cloves, minced
• 4 cups low-sodium vegetable broth or water
• 1 medium butternut squash, peeled and roughly chopped (about 4½ cups)
• One 13.5-ounce can full-fat coconut milk
• ¼ cup natural cashew butter or almond butter
• 1 tablespoon reduced-sodium tamari
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon kosher salt, plus more to taste
• 3 teaspoons freshly squeezed lime juice
• ½ cup fresh cilantro, chopped, plus more for garnishing
• Coconut yogurt, scallions, roasted peanuts and sesame seeds, for serving