Cream of Butternut Squash and Ginger Soup by hip pressure cooking

butternut squash, sage, onion, ginger, vegetable stock, olive oil, salt and pepper, toasted pumpkin seeds

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– 4 lb (about 2 k) butternut Squash, peeled, seeded and cubed
– 1 sprig of Sage
– 1 large Onion, roughly chopped
– 1/2in (2 cm) piece of fresh ginger, peeled and roughly sliced
– 1/4 teaspoon , nutmeg
– 4 cups (1 lt) vegetable stock
– olive oil
– salt and pepper to taste
– 1/2 cup of Toasted Pumpkin Seeds, for garnish

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