Butternut Squash Red Lentil Soup Instant Pot
Ingredients
- 1 cup water
- 2.5 pounds butternut squash, cut into quarters pieces, stem and seeds removed
- 1 medium pear, peeled, cored, diced
- 2 small sweet potatoes (around half a pound) cut into quarters
- 1 teaspoon ground sage
- .25 teaspoons freshly grated nutmeg or ground nutmeg
- 1.5 cups dry split red lentils
- 6 cups low sodium vegetable stock (hot)
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- salt and pepper (to taste)
- 1 tablespoon extra virgin olive oil
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