Ginger butternut squash soup, instant pot

Turn on instant pot to sautee mode. Meanwhile, chop a big white onion coarsely. When it reads "hot" throw in onion, a few sprigs of sage and thyme (count them, so you can retrieve them later), some salt and pepper too. Stir it until onions are soft. Meanwhile, peel butternut squash, cut into cubes. You'll need 2 cups of squash for this. Throw the cubes in with the onions, sautee that for about five min. Add in about an inch of fresh shredded ginger (fresh is key!), a pinch of nutmeg (careful, not too much), and 4 cups of stock (chicken, veggie, bone broth, whatever you feel like). Close instant pot and set to manual for 10 min. Meanwhile, wash and toast the squash seeds in a dry pan on the stove. When done, quick release. Remove the stems of the herbs. Puree contents with an immersion blender. Can garnish with toasted seeds. Taste is squash-creamy and ginger-spicy. Delightful!