Instant Pot “Colder Weather” Soup

Anyone that knows me and my cooking, knows that I’m really not good at or disciplined in the area of cleaning as I go. For dealing with this, my husband must be commended, because the dishes often fall on his shoulders. For these, and many other reasons, I like to make one pot/pan meals to cut down on the mess & stress.

Since we haven’t been eating out inside of restaurants since COVID began and we only really order out for pizza, we have cooked at home A LOT and I never thought I’d say it, but… it’s getting old. I’m at the point where by 3 PM, I am wishing food would just appear for my family and that a fairy godmother would come take care of cleanup. I can’t be the only one feeling this way, right?

With the first day of winter right around the corner, I’ve been digging out some hearty soup recipes that we all love and trying to develop some new ones that we can toss into the instant pot, “set and forget”. That said, the groceries are packed with the holidays coming up and I’m finding that they are having a hard time keeping things in stock. Lots of the meats and ingredients I need for the week, when I’m meal planning, seem to disappear before I can put them in my online cart at Walmart or my husband returns home half empty-handed when I send him on a run for my specifics. That was the case this week, which I what lead me to coming up with the soup I’m sharing here today.

The weather is getting colder. A lot of days around here have been highs in the 30s and snow has shown it’s face more than once. A comforting bowl of slurp worthy goodness was just what I knew we all needed. And, if you’re feeling that way too, then this soup recipe is for you! The ingredient list is simple and the tastes are familiar; they marry together in a way that is delectable. Plus, served with 60 minute dinner rolls… midweek, supper time heaven. Disclosure: It does have a bit of heat to it. It’s delightful, but if you’re sensitive to spice, maybe omit the red pepper.

Instant Pot “Colder Weather” Soup

Ingredients:

1 Lb ground Italian sausage

1 yellow onion, chopped

2 cloves of garlic, minced

2 tablespoons of Italian seasoning

1/2 teaspoon ground red pepper

1/2-1 cup chopped celery leaves

1 can diced tomatoes, undrained

2 cans navy beans, rinsed and drained

1 cup white wine

3 cups water

2 cups chicken broth

Salt + pepper to taste

Directions:

1. Set your instant pot to sauté and drizzle the bottom of the pot with olive oil. Cook your italian sausage and onion together until the sausage is brown & onions are mostly translucent. Add red pepper & minced garlic and cook for 5 more minutes.

2. Stop sauté and add the rest of the ingredients to the pot one by one. Pressure cook for 20 minutes.

3. Serve, topped with mozzarella cheese. And, preferably, with your choice of bread. Bon appetit!

A Soulful Autumn: Savory Butternut Squash Soup

Every year I end up trying a bunch of new soup recipes. My hubby loves soup in the fall and winter and, with unlimited sourdough, could probably eat me out of house and home during those cooler months. I used to HATE soup, until we got married. Now, I too, look forward to the nights being a little chillier, and the mornings being more brisk. Not just because autumn is my favorite season, but because soups and chilis and chowders are on the menu as regulars once again.

Thankfully, recently, we have had the fortunate circumstances of being able to receive boxes of food provision from friends. They contain lots of different things, from milk and yogurt, to veggies and meat. And we couldn’t be more grateful that, especially during COVID, we are able to share our abundance and be the recipients of others’ generosity as well.

In these boxes recently have been lovely, large butternut squash! I was so excited when I saw them, because, for years now, I have been dying to try making butternut squash soup. But, for some reason, I never have. So, yesterday was finally the day! To use these beautiful veggies before I forgot about them and let them turn. The result was one of the creamiest, savory soups I’ve made in a long time!

My family ooh’d and aww’d their way through dinner and the kids must’ve thanked my husband and. I a million times over for making dinner- like we don’t every other day. Haha. But, needless to say, this was a family favorite and I’ll be making it again and again. This recipe also makes a TON so I’ll be freezing some as well, because, honestly, (ask my husband) cutting these butternut babies is a tad laborious.

You may wonder why I make large batch recipes… and, the short answer is, because I have six mouths to feed. But, the better answer is that lots of recipes get better the next day, once the flavors have married a bit more. Also, I can store them for eating later; whether by canning them or putting them in the freezer. Not to mention, large batches are meant to share! Even though we are currently observing social distancing, I often drop off food to friends or family so that they feel loved and thought about. It’s a great way to spread a little joy in these weird times.

The best news about this soup, is that once all those lovely squash are cut, the recipe is SO simple. So, here it is! Hope you LOVE it and find it as delish as we did. Let me know if you recreate it and what (if any) additions or substitutions you make. 🙂

Butternut Squash Soup

Ingredients:

4 tablespoons olive oil or butter

5 lbs butternut squash; peeled, seeded, and cubed

6 cloves of garlic

2 medium yellow onion

8 cups vegetable broth

2 cups of water

2 tbsp brown sugar

2 medium carrots

1 tsp salt

1/2 tsp black pepper

2 cups heavy cream

*fresh parsley, sour cream, and nutmeg for serving

Directions:

  1. Heat olive oil/butter over medium heat. Add onion and saute for 5 minutes. Then, add garlic and brown sugar. Saute another 2 minutes.
  2. Stir in vegetable broth and water (scraping the bottom of the pan for the yummy bits).
  3. Add squash and carrots, salt, pepper. Bring to a boil and then reduce to a simmer until squash is very soft. About 20 minutes.
  4. Stir in heavy cream. Puree with an immersion blender.
  5. Serve warm topped with whatever toppings are desired.