Looking for a recipe you can start and let cook on its own while you prepare other parts of the meal?  This is perfect ... so creamy, so flavorful, so cozy, so easy!

1 medium butternut squash (about 2 3/4 lbs), peeled and thinly sliced

2 medium carrots, thinly sliced

2 cloves garlic, pressed

1 large onion, thinly sliced

1 stalk celery, thinly sliced

Kosher salt and pepper

6 sprigs fresh thyme

4 sprigs fresh sage, plus 15 sage leaves

4 cups low-sodium chicken broth

3 tbsp. olive oil, plus more for drizzling

1/2 cup toasted pumpkin seeds

Step 1- In an Instant Pot, toss butternut squash, carrots, garlic, onion, celery, and 1/2 tsp each salt and pepper.

Step 2- Tie thyme and sage sprigs into a small bundle with twine, then place on top of vegetable mixture. Add broth and lock lid.

Step 3- Cook on [Manual High Pressure] for 20 minutes. Natural release for 15 minutes then release any remaining pressure.

Step 4- Let cool slightly then discard herb bundle. Using an immersion blender (or standard blender, in batches) puree soup.

Step 5- Meanwhile, heat oil in small saucepan on medium. Add sage leaves and cook stirring occasionally, until bubbles subside. With slotted spoon, transfer leaves to paper-towel-lined plate to drain. Serve soup drizzled with oil and topped with crispy sage and pumpkin seeds.