PEEL and chop butternut squash and sweet potato and set aside. Peel and chop apple and onion. A rough chop is fine here.
SET pressure cooker to sauté mode and after a few minutes add ghee. Add apple and onion to pressure cooker and saute until soft. Sprinkle in cinnamon, salt, and pepper, stirring well.
ADD squash, sweet potato, and broth. Close lid and set Instant Pot to HIGH for 20 minutes, being sure the pressure release valve is sealed.
ALLOW the Instant Pot to naturally release pressure OR quickly release. Either is fine. Open lid and use immersion blender to blend soup well. Add nutpods or coconut milk and stir well.
SERVE topped with compliant bacon crumbles, pine nuts, or coconut cream