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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, instant pot red kuri squash soup with roasted fennel. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Instant pot Red Kuri Squash Soup with roasted fennel is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Instant pot Red Kuri Squash Soup with roasted fennel:
  1. Make ready 4 cups cubed red kuri squash, peeled
  2. Get 1 medium onion, diced
  3. Take 3 cups water
  4. Take 1 bay leaf
  5. Get 1/4 tsp marjoram, dry
  6. Make ready 1 medium fennel bulb, cored and sliced
  7. Take salt and pepper
  8. Prepare 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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