Set the Instant Pot to Saute mode, once pot flashes hot, add the olive oil. Once hot enough add the leeks and saute for about a minute and then add the garlic, ginger and all the spices. Saute for another 2 minutes.
Add butternut squash, sweet potatoes, broth and salt. Stir well.
Then close the lid and set to pressure cook for 5 minutes. Do a quick release, then add the coconut milk and using an immersion blender, blend till smooth. Taste for salt.
Stove top Version – Follow all instructions as said, just cook the vegetables till soft approximately 20 – 25 minutes.