Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, add butternut squash and onions.
Cook until onions and squash are brown. Cook in batches, if necessary.
Add sage, sea salt, fresh ground black pepper, ginger, nutmeg, and stock.
Close and lock lid, set pressure cooker to "soup", and press "start/stop".
When done, quick release and make sure all pressure is released before opening lid.
Carefully open lid. Using a stick blender, blend soup until thick and creamy.
Ladle into bowls, garnish soup with pumpkin seeds, and serve immediately.
