butternut squash and sausage soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To preheat the Instant Pot, select Sauté on high.

Step 2

Once hot, add the oil followed by the sage leaves, Pry for 2 to 3 minutes until crispy.

Step 3

Remove and drain on a paper towel,

Step 4

Add the sausage, Use a spoon or spatula to break up the sausage into small pieces as it cooks, Continue until the sausage is cooked through, Use a slotted spoon to transfer the sausage to a plate,

Step 5

Add the onion to the pot and cook for 1 minute.

Step 6

Add the celery and garlic and cook, stirring occasionally, for about 3 minutes, or until the onion is translucent and lightly

Step 7

Add the squash, broth, and baking soda and stir

Step 8

Season with salt and pepper.

Step 9

Secure the lid,

Step 10

Select Manual and cook at high pressure for 15 minutes,

Step 11

Once cooking is complete, use a quick release,

Step 12

Add the cream (1f using) and nutmeg, and puree with an immersion blender.

Step 13

Alternatively, blend in batches in a blender with the lid slightly cracked.

Step 14

Add more broth or cream

Step 15

Il you want a thinner soup, Taste for seasoning, Serve in bowls topped with crispy sago

Step 16

SUBSTITUTION TID.

Step 17

To make this dish

Step 18

Paleo, leave out the cream and substitute with more broth