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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Instant pot Red Kuri Squash Soup with roasted fennel is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook 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. Make ready 1 medium onion, diced
  3. Get 3 cups water
  4. Take 1 bay leaf
  5. Take 1/4 tsp marjoram, dry
  6. Get 1 medium fennel bulb, cored and sliced
  7. Prepare salt and pepper
  8. Prepare evoo
Steps 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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