Add vegetable stock, garlic, carrot, apple, butternut squash, onion, salt, cayenne, nutmeg, and cinnamon to an Instant Pot. Toss ingredients to combine. Close lid and make sure vent is set to seal.
Hit manual. Make sure it’s on high pressure. Then adjust time with the +/- to 8 minutes. Cook. Release the vent til valve drops.
Remove lid. Stir in coconut milk.
In two batches, puree the soften veggies til smooth in a blender. Taste and adjust with desired seasonings.