Butternut squash, sage, and apple join forces in this easy Instant Pot soup that celebrates all the flavors of winter and fall.
Category: not set
Cuisine: not set
4 pounds whole butternut squash (2 medium or 4 small) or 3 to 3 1/4 pounds cut butternut squash
1 large Granny Smith apple (about 8 ounces)
1 medium yellow onion
2 tablespoons olive or coconut oil or unsalted butter
10 teaspoon dried sage
1 box low-sodium vegetable or chicken broth
2 teaspoons kosher salt plus more as needed
1/4 teaspoon freshly ground black pepper plus more as needed
1/3 cup heavy cream or full-fat coconut milk, plus more f
1/2 cup toasted pumpkin seeds for garnish (optional)
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