Guys, autumn has arrived! I am so very happy about this. We’ve had an absurd amount of rain recently and with the cool, rainy, gray days came a hankering for soup. This hankering hit suddenly and quite out of the blue as hankerings often do and I had no plan. The wonderful thing about soup is that it is something you can make up on the fly. I had no canned beans, but I did have a few bags of dry beans. Normally, that would be a problem, but with my InstantPot I was able to knock it out in matter of hours and it was a hit in our house! Enjoy!
White Bean, Sausage, Kale, and Butternut Squash Soup
- 1 lb great northern beans
- 5 1/2 c water
- 1 1/2 lb Louisiana-style hot sausages (I used Evergood brand)
- 1 qt chicken stock
- 6 oz chopped frozen kale (or whatever form of kale you have on hand)
- 4 c butternut squash, peeled and cubed
- Salt and pepper to taste
- Slice the Louisiana-style sausages into coins.
- Rinse the beans and place them, the sausage, and water in the InstantPot.
- Cook on manual high pressure for 45 minutes, then allow the pressure to release naturally (this took roughly an hour and a half altogether).
- At this point, you could continue to cook the soup in the InstantPot, but I chose to transfer the beans and sausage, as well as about 2 cups of the cooking liquid to my Lodge enamel dutch oven to finish cooking on the stove.
- Add frozen kale, butternut squash, and chicken stock to the pot and bring to a boil.
- Allow the soup to simmer until the squash is soft.
- Check the soup and add salt and pepper as you like. The sausage and stock were so flavorful that I didn’t feel the need to add any of either.
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