Quarter and de-seed the butternut squash
Set in pressure cooker with a steaming basket and 1 cup of water.
Pressure on high for 1 minute and quick releas
Run squash under cool water and peel the butternut squash. Slightly cooking the squash makes it a lot easier to peel.
Cut the squash into large cubes.
Set pressure cooker to sauté
Add a couple splashes of water and let it heat up
Add the diced onions and sauté for 1-2 minutes
Add a splash of water and add the curry powder, thyme and ginger powder
Stir well so the spices don't burn. Sauté for one minute
Add cubed butternut squash, bouillon cube, chickpeas, salt, 5 cups of water and can of tomatoes.
Cover and cook on high pressure for 6 minutes
Let it slow release for 5 minutes.
Quick release the rest of the pressure out.
Turn to 'keep warm' setting (if your cooker has this option)
With an immersion blender or potato masher, mash just a little bit of the soup to make the broth thicker. We still want chunks of butternut
Add the frozen spinach and optional cauliflower rice.
Let this sit for 2 minutes to warm up the cauliflower and spinach
Add the canned coconut milk last and stir well.
Add additional salt and black pepper.