Instant Pot Italian Sausage Soup with Turnip Greens and Butternut Squash
This soup hits all the best flavor points: it's savory, slightly spicy, and slightly sweet. Easily made Whole30 compliant.
- 1 Tbsp. ghee or clarified butter
- 1 3/4 tsp. sea salt divided
- 1/4 tsp. black pepper
- 2 Tbsp. apple cider vinegar
- 2 cups apple cider
- 1 lb. turnip greens chopped
- 1 lb. Italian sausage
- 2.5 lbs. butternut squash 3/4" cubes
- 4 cups chicken broth
- 1 lb. turnip roots peeled, cut into 1/2" cubes
Using sauté setting – add ghee, leeks, and 1/4 teaspoon of salt. Cook for 3-4 minutes, until leeks soften (but not brown), stirring frequently. Add garlic and vinegar and continue sautéing for one minute.
Add apple cider and turnip greens. Cook for 2-3 minutes, stirring constantly until greens wilt. Transfer greens and leek mixture to a bowl (including liquid) and set aside.
Continuing on the sauté setting – add sausage to pot and brown thoroughly, making sure to break up the meat as much as possible.
Once sausage is brown, add butternut squash, turnip roots, and 1 1/2 teaspoons of salt to pot. Add chicken broth and mix well.
Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure.
Pour greens and leek mix back into pot and mix well.
Calories: 357kcal | Carbohydrates: 32g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 757mg | Potassium: 1079mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21635IU | Vitamin C: 77.4mg | Calcium: 212mg | Iron: 2.8mg