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In an instant pot on Saute or on the stove on medium heat in a large pot, melt ghee or vegan butter. Add diced onions and cook until translucent, about 5 minutes.
Add all remaining ingredients to instant pot, stove, or slow cooker.
INSTANT POT: Seal and cook on Soup (or "High") for 25 minutes. Manually release steam (turn the knob on top to let the steam out) when done.
STOVE: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until vegetables are tender.
CROCK POT: Be sure to add in the sauteed onion with all the ingredients. Cover and cook on low for 6 hours or high for 3 hours.
ALL COOKING METHODS: Once soup is cooked, add to a blender and blend on high until very smooth. This may need to be done in batches depending on the size of your blender. Result should be incredibly creamy.
Adjust soup to taste - you can add a little more salt, more sugar (if not on Whole30), more cream with additional coconut milk, or thin it out with additional vegetable broth.
Serve with roasted pepitas and a drizzle of coconut milk if you are feeling fancy.
TO FREEZE: Store in a sealed container for up to 3 months in the freezer.