When you don’t have the luxury of eating at home because work has you on the road, living out of a hotel room that does not always have a kitchen, a hot meal is a luxury. Especially one that is home cooked after eating (Whole30 compliant) out of a cooler for a week. Even nice, dinner was on the table in 30 minutes thanks to my Instant Pot.
1 acorn squash peeled, deseeded and medium diced
1 butternut squash peeled, deseeded and medium diced
1 head cauliflower cut in medium chunks
1 honey crisp apple (or other available variety) cored and diced
3 tbsp olive oil (and more for drizzling if desired
2 heads of garlic
1 sprig each of fresh sage, rosemary and oregano in cheesecloth bundle
32 oz of chicken bone broth
2 pounds spicy sausage links (sugar free)
2 tbsp cinnamon
1 tbsp each of fresh rosemary, thyme
1 tbsp red pepper flakes (optional or to taste)
1 16 oz. can coconut milk
Preheat oven to 400 degrees F. Add sausage to parchment lined sheet pan and place in pre-heated oven. Cook for 20 minutes or to an internal temperature of 165 degrees F. Remove from oven and dice into small to medium pieces once slightly cooled.
Set IP to sauté (high setting), heat olive oil, once hot add onions a garlic. Once lightly browned, add the apple and all other vegetables. Sauté for 10 minutes. Add chicken broth and bundle of herbs.
Place the lid on the instant pot and cook under high pressure for 10 minutes and quick release when done. Remove the bundle of fresh herbs.
Add all dried herbs/cinnamon and coconut milk and purée with an immersion blender until smooth and creamy. The soup can also be pureed in a blender, however, extreme caution should be used to avoid burning splashing. Puree in small batches and recombine in the pot or a bowl and stir well.
Place soup in a bowl, top with diced sausage and drizzle with extra virgin olive oil. Add extra pepper for more of a kick if you like the heat turned up. Add salt and pepper to taste. Devour.