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Press Sauté on the Instant Pot.
Add the sausage (remove casing if using links) and brown it while breaking it up. Transfer to a bowl when done.
With the remaining fat (or add a splash of olive oil), sauté the onion, garlic, celery, and carrots just until softened — about 3–5 minutes.
Stir in cubed butternut squash and diced apple.
Add dried thyme, nutmeg, salt, pepper (and paprika if you like).
Pour in 4 cups of chicken or vegetable stock.
Secure the lid and set to Manual / Pressure Cook: High for 8–10 minutes.
Quick release the pressure when the cook time finishes.
Use an immersion blender to purée right in the pot until smooth (or blend in batches).
Stir in coconut milk or heavy cream at the end and adjust seasoning.
Cool to room temp, then portion into freezer-safe containers for later.