Ginger & Butternut Squash Soup

 

4 lb. butternut squash peeled, seeded and cubed

1 sprig of sage

1 large onion roughly chopped

1/2 inch piece fresh ginger peeled and roughly sliced

1/4 tsp. nutmeg

4 C. vegetable stock

olive oil

Salt and pepper to taste

1/2 C. toasted pumpkin seeds for garnish

 

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.