Sweet Italian Turkey & Squash Vegetable Soup Recipe made in Instant Pot
Sweet Italian turkey sausage cooks with onions, celery, garlic, peppers, sauteed mushrooms, roasted tomatoes, squash, pears, spices and chicken stock resulting in a savory and slightly sweet soup that is finished with chopped spinach and cauliflower for an extra does of nutrients and antioxidants. If you’re feeling extra fancy, serve all this goodness in a roasted acorn squash bowl.
Ingredients
- 1 Package Italian Turkey Sausage Links Removed from casing & chopped
- 1 Red Onion Chopped
- 4 Stalks Celery Chopped
- 3 Cloves Garlic Diced
- 2 Yellow Peppers Chopped
- 1 Package Mushrooms Sliced
- 1 Lb Heirloom Tomatoes Sliced
- 3 Yellow or Green Squash Chopped
- 1 Yellow Onion Chopped
- 1.5 Cups Pears Chopped
- 2 Quarts Chicken Stock
- 2 Tsp Dried Basil
- 1 Tsp Coriander
- 1 Tsp Red Pepper Flakes
- 2 Cups Fresh Spinach Chopped
- Bag Frozen Riced Cauliflower
- 1 Acorn Squash
- Salt, Pepper, Olive Oil, Avocado Oil, Cinnamon & Nutmeg
Instructions
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Preheat Oven to 400 degrees and prep ingredients to reduce cooking time and ensure recipe success. Once you start cooking, everything happens VERY fast!
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Heat saute pan over medium heat. Saute mushrooms dry (no oil or seasonings). Once the mushrooms begin to release moisture, add 1 tsp olive oil and season with salt and pepper. Saute until mushroom begin to carmelize brown and set aside. Once cool enough to handle, roughly chop cooked mushrooms.
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Place tomatoes on a parchment lined baking sheet. Drizzle with avocado oil (or other high smoke oil...not olive oil) and season with salt & pepper. Roast for 12 minutes or until tomatoes are blistered and have released their natural juices. Do not let the tomatoes brown! Remove from oven, let cool slightly and purée in a vitamix or high powered blender.
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Set Instant Pot to saute. Once heated, brown turkey sausage with salt, pepper, basil, coriander and red pepper flakes (5 mins). Add onions to turkey and season with a pinch of salt and pepper (2 mins). Add celery and peppers with a pinch of salt and pepper and saute another minute. Add garlic and sauté for 30 seconds. Add chopped squash and pears with another pinch of salt and pepper. Saute for 1 minute. Add mushrooms, puréed tomatoes and chicken stock. Season with freshly ground pepper. You don’t need additional sodium here as the chicken stock has enough unless you used unsalted stock. Cook for 5 minutes and then press Cancel and secure lid on IP. Set IP to cook on High Pressure for 15 minutes. Quick release steam.
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While the IP works its magic, slice Acorn Squash in half. Cut bottom of each half so the squash lays flat like a bowl. Scoop out seed and discard (or save for a healthy roasted snack). Place prepped squash on a parchment lined baking sheet. Brush inside of squash with avocado oil (or other high smoke oil...not olive oil) and season with salt, pepper, cinnamon and nutmeg. Roast for 20 -25 minutes or until squash softens and edges carmelize.
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Once the steam is released from the IP, press cancel and then gently fold in riced cauliflower and chopped spinach. Serve immediately, freeeze for a future meal or cool and store in the refrigerator for this week’s dinner and lunch.
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A cool way to serve this soup is ladled on top of the roasted acorn squash. Think of the acorn squash as healthy “bread bowl.” This is of course optional but it will sure make you look extra fancy and who does not like a little extra sparkle and shine here and there. Also, it’s a great way to sneak in additional vegetables and a touch of natural sweetness.
Recipe Notes
To save time, here are few recipe shortcuts:
- Use low sodium chicken stock or my favorite, “Better than Boullion,” which creates a flavorful rich stock using just hot water.
- Substitute organic fire roasted tomatoes.
- Substitue brocolli, eggplant or any other vegetables for the chopped squash. Use your creativity and take advantage of whatever is in your fridge.
- If you don’t own an Instant Pot then this dish will work fine cooked on the stove in soup pot or Dutch oven. Follow the cooking instructions sautéing turkey and vegetables on medium heat. Add liquids and bring to a boil on high heat. Reduce, cover and cook on low heat for 3o minutes. Stir occasionally to reduce sticking.