Directions

1. Set pressure cooker to "sear, adjust time to 20 minutes, and press "start/stop". Add butter to melt. Once melted, add onion, garlic, and squash. Sauté until squash is golden brown in color then add sage.

2. Add stock, almond milk, and applesauce and stir.
3. Close and lock lid. Set pressure cooker to "soup", adjust time to 15 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Use an immersion blender, or carefully ladle soup into a blender or food processor, and blend soup until smooth. Season with salt and pepper, if needed.
6. Ladle into serving dishes and serve.