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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