Instant pot Red Kuri Squash Soup with roasted fennel
Instant pot Red Kuri Squash Soup with roasted fennel

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, instant pot red kuri squash soup with roasted fennel. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Instant pot Red Kuri Squash Soup with roasted fennel is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Instant pot Red Kuri Squash Soup with roasted fennel:
  1. Get 4 cups cubed red kuri squash, peeled
  2. Take 1 medium onion, diced
  3. Take 3 cups water
  4. Get 1 bay leaf
  5. Make ready 1/4 tsp marjoram, dry
  6. Make ready 1 medium fennel bulb, cored and sliced
  7. Make ready salt and pepper
  8. Take evoo
Instructions to make Instant pot Red Kuri Squash Soup with roasted fennel:
  1. Heat oven to 375.
  2. Heat IP on saute. Saute diced onion in EVOO until tender
  3. Press cancel
  4. Add cubed squash, water, bay leaf, marjoram, salt, and pepper.
  5. Close the lid and vent to seal. Cook high pressure for 15 minutes.
  6. Meanwhile, toss sliced fennel with EVOO and salt & pepper. Place on baking sheet.
  7. Roast fennel for 20 min, stirring halfway through.
  8. Once Instant Pot finishes, quick pressure release. Remove the bay leaf.
  9. Use an immersion blender to blend the soup.
  10. Serve, and garnish with roasted fennel.

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