Use Saute function on high, when HOT add 1 tbsp oil, onion, garlic and ginger. Saute 4 minutes, add curry powder and stir for 1 minute, add squash and stock. Stir, making certain to not leave any curry powder on the bottom of the pot.
Put lid on pot, seal. Close vent. Pressure cook high, 10 minutes. Natural release for 7-10 minutes. Use immersion blender, blend until a smooth consistency. Add coconut milk, blend.
Add a shake or two cayenne pepper (I add a few more to give a little kick). Be sure to add at least one shake, it really rounds out the flavor.Garnish with chive and pancetta if desired. If making this on the stove top, bring to a simmer after adding squash, cover and cook until tender, approximately 30 minutes
