Turn the Instant Pot on 'Sauté' and using the 'Adjust' button, adjust the pot to 'Normal' and allow it to warm up for a few minutes or until the pot reads 'Hot'.
Add the four tablespoons of butter and allow it to melt. Sauté the butter, continually stirring and scraping the bottom of the liner with a spoon or spatula until the butter begins to brown evenly, about 2-3 minutes.
As soon as the butter is a light golden brown color, add 3 cups of the butternut squash and 1 cup of the onions to the pot and stir them into the butter so that they are fully coated and then allow them to sit undisturbed for 4-5 minutes so that they will begin to brown and caramelize on the bottom. Toss the squash and onion around and then let them cook for another few minutes and then toss again. Repeat until the squash and onion have begun to brown and caramelize on all sides, approximately 12-14 minutes in total. Take care not to allow them to burn.
Add the garlic and spices and continue sautéing for an additional 2-3 minutes tossing periodically until the spices begin to release their aroma.
Turn off the 'Sauté' feature and add the remaining butternut squash, onion and apples and toss everything together. Then add the salt and coconut water and mix everything together well, scraping and deglazing the bottom of the liner as you mix.
Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook at 'High Pressure' for 30 minutes using the 'Soup' function. Once the cooking time has completed, allow for a 10 minute NPR (natural pressure release).
Once the 10 minute NPR has completed, release any remaining pressure and open the pot. Using an immersion blender, puree all of the ingredients in the pot.
Add the coconut milk and maple syrup and blend into the soup.