• Poke butternut squash evenly with a fork. This is so it doesn't explode in the microwave. Place the squash in the microwave for approximately 3 minutes. This will make your butternut squash cutting experience much more enjoyable. Peel butternut squash, hollow, and cut into 1 inch cubes.
• Large chop the onion and garlic. If you are using fresh sage leaves, remove the leaves from the stem. If you are using fresh ginger, peel the outer layer and large chop the innards.

On the Stove

• Heat a large soup pot with olive oil over medium heat. Add the onion, and cook for approximately 5 minutes until the onion turns translucent.
• Add garlic, ginger, salt and pepper, sage, butternut squash, and vegetable stock. You might have to add more vegetable stock depending on the size of your butternut squash. The stock level should be slightly above the contents of the pot.
• Bring the soup pot to a boil, turn to simmer, cover and cook for approximately 20 minutes.
• Remove the soup from the heat and add ¾ cups of the coconut milk. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender its ok! Use a regular blender to bring the soup together in small batches.
• Serve butternut squash soup with sage leaves and extra ¼ cup of coconut milk drizzled on top.

In the Instant Pot

• Using saute mode, heat olive oil in the instant pot. Add the onion, and cook for approximately 5 minutes until the onion turns translucent.
• Add garlic, ginger, salt and pepper, sage, butternut squash, and vegetable stock. You might have to add more vegetable stock depending on the size of your butternut squash. The stock level should be slightly above the contents of the pot. Ensure that the stock level is below the instant pot fill line.
• Press cancel, cover and cook on high manual pressure for approximately 10 minutes.
• Use the quick release valve to release pressure from the instant pot. Remove the lid once the float valve drops and add ¾ cup of coconut milk. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender its ok! Use a regular blender to bring the soup together in small batches.
• Serve butternut squash soup with sage leaves and extra ¼ cup of coconut milk drizzled on top.