White Beans, Sausage, Kale, and Butternut Squash Soup

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


  1. Slice the Louisiana-style sausages into coins.
  2. Rinse the beans and place them, the sausage, and water in the InstantPot.
  3. Cook on manual high pressure for 45 minutes, then allow the pressure to release naturally (this took roughly an hour and a half altogether).
  4. 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.
  5. Add frozen kale, butternut squash, and chicken stock to the pot and bring to a boil.
  6. Allow the soup to simmer until the squash is soft.
  7. 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.


Much love,

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