Creamy Sausage Soup
Ingredients
For the sausage
- 1 lb ground pork
- 1 lb ground chicken
- 1 tsp smoked salt (or salt of choice)
- 1 tsp black pepper
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- 2 tsp fennel seeds
- 1 tsp dried thyme leaves
- 1 tsp ground sage
- 2 tbsp Frank's Red Hot Sauce
For the soup
- 1/2 medium onion, diced
- 4 stalks celery, diced
- 5 cups chicken or vegetable broth
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups winter squash of choice, cubed (I used blue hubbard)
- 1 medium zucchini, cubed
- 1/2 cup full fat coconut milk
Instructions
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Heat your dutch oven on the stove over medium high heat or choose Sear/Saute on your Instant Precision Dutch Oven.
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Once preheated, add in the the sausage. Break the sausage into small crumbles and saute until no longer pink.
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Push the sausage to the side of the pan (drain off the excess drippings if necessary) and add in the onion and celery.
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Saute the vegetables until the onion becomes slightly translucent, about 3 minutes.
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Add in the broth, garlic, onion, salt and pepper and stir everything together.
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Bring the soup up to a boil and then turn the heat down to medium low or set the temperature to 300 degrees.
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Allow to simmer lightly, uncovered, for 30 minutes. Stir in the squash and zucchini chunks. (add more liquid if necessary)
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Cook for 30 more minutes or until the squash and zucchini are tender to your liking.
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Stir in the coconut milk. Serve and enjoy!
Recipe Notes
Instant Pot instructions: After adding the broth and spices to the pot, lock the lid and choose Pressure Cook (high) for 8 minutes. Allow the pressure to release naturally for 5 minutes before quickly releasing the pressure and opening the lid. Stir in the squash and zucchini. Lock the lid and choose Pressure Cook (high) for 1 minute. Allow the pressure to release naturally for 5 minutes before quickly releasing the pressure and opening the lid. Stir in the coconut milk, serve and enjoy!