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Preheat oven to 375F and line a baking sheet with aluminum foil.
Add squash (unless pre-cooked), carrots, onion, and garlic cloves to the baking sheet.
Drizzle with olive oil, sprinkle with salt and pepper.
Place in the oven and roast the vegetables for 45 minutes, or until fork-tender.
Once the vegetables are roasted, add them to the Instant Pot with (squash if pureed), vegetable broth, apple, fresh ginger, curry powder, cumin, coriander, red pepper flakes, salt, and pepper.
Stir everything together well, then cover and bring the mixture to a boil on Pressure cook mode without lid.
Once boiling, set to Slow cook mode for 15 minutes.
Remove from heat, then using an immersion blender (or by carefully transferring the contents of the pot to a high-speed blender), blend the soup until smooth and no lumps remain.
Then stir in the coconut milk and lime juice before serving.
Taste, and adjust the seasonings here as needed.
Divide into bowls, then garnish with chopped cilantro or parsley, pepitas, and/or a drizzle of coconut milk (optional), then serve.