1 cup dry navy beans
1 pound raw Bratwurst
1 cup diced onion
1 cup diced celery
2 cloves garlic, minced
4 cups chicken broth or water
1 bay leaf
1/2 teaspoon salt
1 cup sauerkraut
1/2 teaspoon ground nutmeg
Optional: 2 cups diced roasted butternut squash*
Soak the beans in water with a big pinch of salt for 8-12 hours.
Remove bratwurst from casing and crumble into the bottom of a pressure cooker (Instant Pot) or a large soup pot. Add onion and garlic and saute (medium-high heat if cooking stovetop) about 5 minutes until onion is softened and sausage is browned in places.
Drain the beans and add to pot with celery, broth, bay, salt, sauerkraut and nutmeg. Stir it up. Close lid and cook on high pressure for 30 minutes. Allow to release naturally. (For stovetop, cover, bring to boil, then simmer about 1 hour or until beans are soft. Check around 45 minutes to make sure there is enough water.)
Taste for salt and adjust. Stir in roasted butternut and reheat if necessary.
To roast squash: peel and dice 1/2″ cubes. Toss with a little oil, sprinkle with salt. Roast at 425ºF for 20-30 minutes