Method:
- In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
- When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for about 10 minutes stirring infrequently.
- Add the rest of the squash along with the ginger, nutmeg, and stock.
- Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Fish out the woody sage stem and discard.
- With a stick immersion blender puree the contents of the pressure cooker and serve!
- Garnish with salty, toasted pumpkin seeds.
Cream Of Butternut Squash & Ginger Soup