Add 1 tablespoon of olive oil to the inner liner of the Instant Pot. Then add the cubed butternut squash, onion, spices, and salt and pepper to the inner liner of the Instant Pot. Pour vegetable broth over the cut vegetables. Place the lid on the Instant Pot and turn the vent to sealing. Then push the Manual or Pressure Cook button (depends on the model you have) on your Instant Pot. Set the cook time to 8 minutes on high pressure. When it is done cooking, turn the valve to do a quick release. Let the steam release and then carefully remove the lid on the pot. Using an immersion blender blend the soup until smooth. Add more broth if desired to thin out. Serve with roasted squash or pumpkin seeds and croutons.