Instant Pot Apple Chicken Sausage and Butternut Squash Soup
Instant Pot Butternut Squash Soup. Creamy, butternut squash soup spiced with nutmeg and cinnamon, and filled with apple chicken sausage. Made with coconut milk to be extra tasty and dairy free!
Servings: 6 servings
- 2 tbsp olive oil divided
- 12 ounces apple chicken sausage casings removed
- 1 onion diced
- 2 cloves garlic
- 16 ounces of peeled and diced butternut squash
- 2 cups chicken broth
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3/4 cup plus 2 tbsp coconut milk
Turn Instant Pot to saute mode and heat 1 tbsp olive oil. Add chicken and saute until browned, using spoon to break into crumbles as you are sauteing. Remove chicken from pot and set aside.
Add remaining tbsp of olive oil to pot with onion. Saute until onion begins to soften, about 4 minutes. Add garlic and saute for another 30-60 seconds. Turn Instant Pot off.
Add butternut squash, chicken broth, baking soda, salt, pepper, nutmeg and cinnamon. Stir. Cook on high pressure for 15 minutes and let natural release for 10 minutes.
Use immersion blender to blend soup until smooth. Stir chicken and 3/4 cups coconut milk into soup. Simmer on saute mode for 4-5 minutes. For serving, top with about a teaspoon of coconut milk.
Calories: 258kcal | Carbohydrates: 15g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 1159mg | Potassium: 417mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8235IU | Vitamin C: 24.1mg | Calcium: 55mg | Iron: 2.1mg