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On the Saute function, sauté onions and ginger in two tablespoons butter until onions are soft, about five minutes.
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Season with 1 teaspoon salt and 1 teaspoon pepper.
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Add squash and chicken stock to the Instant Pot; turn the Saute function off, place the lid on the Instant Pot and set the Manual function to 12 minutes. Make sure the lid is set to seal!
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Allow the Instant Pot to come to pressure and cook. Once finished cooking, carefully release the steam and take the lid off.
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Using an immersion blender, blend the squash and stock into a smooth soup, adding the coconut milk at this time. Adjust seasonings if needed.
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Before serving, fry sage leaves in remaining butter, taking care not to burn butter past nutty brownness; place fried sage leaves on top of each bowlful with a grate or two of fresh nutmeg.