Instant Pot Butternut Sausage Soup

Due to the strong reception on my Butternut Squash and Sausage & Spinach Soups, it felt only right to take the best of both and send them on a date. Matchmaker, matchmaker make me a match because this one is going to steal the show at any dinner – especially Thanksgiving! Folks, even if the idea of a “squash soup” turns you off, prepare ye and give it a shot. I give you Butternut Sausage Soup.

Butternut Sausage Soup
Shallots
Take a few shallots (these look like a trio of sisters about to take the stage: The Shallot Sisters)…
Diced shallots
…and dice ’em up (but try not to cry).
Adding oil to pot.
Then, add some oil to the Instant Pot and heat it up.
Adding sausage to pot
Once heated, add in Italian sausage links (sweet, hot or a combo)…
Searing sausage in pot.
…and give ’em a light sear.
Removing sausage to plate.
When done, remove to a plate/bowl and set aside.
Adding butter to pot.
Add in some butta.
Adding shallot and garlic to pot.
Once melted, add in the shallot (sisters) and garlic.
Sauteing
Sauté away for a few moments.
Adding sherry to pot.
After sautéing, you’ll likely notice some browning wanting to stick to the pot. We’re about to get that up (and add great flavor) with some Sherry wine.
Deglazing pot.
Sauté for another moment as you deglaze (scrape) the bottom of the pot so it’s as smooth as the ice cream from Dairy Queen.
Adding broth to pot
Time to pour in some broth…
Adding spices to pot.
…and some basic spices.
Stirring pot
Give that pot a grand ole stir.
Cubed butternut squash
And now let’s get buttery and nutty at the same time! Take some pre-cubed butternut squash (SO much easier than cutting and gutting one yourself – Costco carries it as do many markets) and add it to the pot. Give it a stir.
Adding sausage back to pot
Return the seared sausage to the pot, nestling it in, and DO NOT STIR. Secure the lid and pressure cook.
Removing sausage to a plate.
Once cooked, remove the sausage to a plate – allowing it to cool a bit.
Adding immersion blender to pot
Now comes the fun part. Take an immersion/stick blender (a million times better and less messy than transferring to a blender in batches)…
Blended soup
…and blend until puréed. Voila, easy and convenient. (This is also why we kept our sausage links whole, so we could easily remove it from the pot as we don’t want it blended into the soup – but more on that in a moment).
Adding cream to pot
Now comes the dairy finish! Start with heavy cream.
Adding herb cheese to pot.
Then, add an herb cheese (such as your own, Boursin, Alouette, etc)…
Adding Parmesan to pot.
…and grated Parmesan.
Stirring pot
Give it a quick stir…
Immersion blending
…before using that immersion blender once more to really make sure everything gets combined.
Slicing sausage
Okay, now back to this sausage party. Lay them out on a cutting board because this sausage is about to get cut. Slice into bite-sized pieces of your liking (NOTE: I tend to go for 1/4 – 1/2-inch disks and then slice in half. But if you want it smaller, go smaller!)
Sliced sausage
This is how I like mine: sizable and rustic. But, again, feel free to cut it smaller if you wish!
Adding cut sausage to pot
Add it right back to the pot…
Ladling soup
…give it a final stir…
Ladling soup into bowl
…and ladle into bowls, before topping with some thyme (and perhaps a drizzle of maple syrup).
Man eating soup
Feed that completed masterpiece to someone you like.
Man reacting to food
…watch them react.
Listen to them react.
And then have them tell you they love you for loving them enough to make them something so scrumptious.
Yield: 6

Instant Pot Butternut Sausage Soup

Instant Pot Butternut Sausage Soup

Due to the strong reception on my Butternut Squash and Sausage & Spinach Soups, it felt only right to take the best of both and send them on a date. Matchmaker, matchmaker make me a match because this one is going to steal the show at any dinner - especially Thanksgiving! Folks, even if the idea of a "squash soup" turns you off, prepare ye and give it a shot. I give you Butternut Sausage Soup.

Prep Time 5 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 23 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds Italian sausage links, kept whole (sweet, hot or a mix or both)
  • 2 tablespoons (1/4 stick) salted butter
  • 3 shallots, diced
  • 3 cloves (1 tablespoon) garlic, minced or pressed
  • 1/2 cup sherry wine
  • 3 1/2 cups garlic broth (I used 3 1/2 teaspoons Garlic Better Than Bouillon + 3 1/2 cups water) or vegetable broth
  • 1 tablespoon seasoned salt
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme, plus more for garnish
  • 1 teaspoon black pepper
  • 4 cups (2 pounds) butternut squash, cubed (Costco usually has this exact amount when in season)
  • 1/2 cup heavy cream or half-and-half
  • 5.2-ounce package Boursin (any flavor) or homemade herb cheese
  • 1/2 cup grated Parmesan cheese
  • Pure maple syrup, for drizzling (optional)

Instructions

  1. Add the oil to the Instant Pot. Hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the sausage links in batches, searing on each side until lightly browned and set aside on a plate to rest. Repeat the process until done.
  2. Add the butter and, once melted, add the shallots and garlic. Sauté for 3 minutes.
  3. Add the sherry and deglaze (scrape) the bottom of the pot, getting up any browned bits from the sausage. Add the broth, seasoned salt, sage, thyme, black pepper and stir. Add the squash and stir once more. Nestle in the seared sausage links but do not stir. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
  4. Using tongs, remove the sausage links to a cutting board and let cool. Use an immersion blender to puree everything in the pot for about 30 seconds.
  5. Add the cream, Boursin and Parmesan and puree once more.
  6. Slice the sausage into bite-size pieces (see Jeff's Tips) and return them to the soup. Stir well, ladle into bowls and top with additional thyme and a drizzle of maple syrup, if desired.

Jeffrey's Tips

For slicing the sausage, I tend to go for 1/4 - 1/2-inch disks and then slice in half. It keeps it a bit rustic that way. But if you want it smaller, simply slice into smaller pieces.

Want it vegetarian? Use a plant-based sausage!

Reader Interactions

Comments

  1. Suzanne McGuire

    Hey Jeff, good to know I can make this in the instant pot as I’ve been making it on the stove for years but I make a gallon at a time. Think about adding all those extra leftover veggies, potatoes, etc to the pot since it’s all going to be pureed later. That’s what I do. No one will ever know you’ve got carrots, sweet potatoes, white potatoes, celery, peppers, etc. Just a thought.

    Love your recipes and of course your videos, they’re so entertaining and informational.

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