Ginger Butternut Squash Soup

I make this in the Instant Pot but could easily be made on the stove top, just allowing for more time to simmer.

1 tbsp avocado oil
2 cups butternut squash, cubed
2 sprigs sage
1 large onion, chopped
1 inch fresh ginger or 1 tsp ground ginger
1/4 tsp nutmeg
4 cups bone broth
1 cup mixed greens
Pumpkin or sunflower seeds
Sea salt and pepper, to taste

Select saute on Instant Pot to pre-heat.
Once warm, add the oil, onions, sage, salt and pepper.
Saute until onions are soft.
Push onions to the side and add half of the butternut squash to cover the bottom of the pot.
Brown for about 5 minutes.
Add the remaining squash, bone broth, ginger and nutmeg.
Close and lock the lid (make sure valve is set to sealing.
Select Pressure cook or manual and then set to 10 minutes.
Once done, use quick release to release steam.
Add the mixed greens.
Use an immersion blender to puree soup in the Instant Pot.
Garnish with pumpkin and/or sunflower seeds.