1Turn Instant Pot on Saute mode, high heat. Saute mirepoix blend about 3 minutes until soft.
2Remove sausage from casing.
3Add sausage, garlic to pot, stir until browned (about 3-4 min)
4Turn Instant Pot off. Add chicken broth, diced tomatoes, butternut squash, parsley, and all seasonings.
5Turn Instant Pot to SOUP mode. I used quick release so the squash doesn't get too mushy.
6Carefully open pot, add kale and stir. Adjust Salt & pepper to taste.
7Top with parmesan cheese (optional)
I used pre-cut squash for this recipe, very worth the time saving! WW points- 4
For slow cooker, follow same steps until adding broth. Slow cook high 4 hours.
Recipes Reformed is proudly powered by WordPress