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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Instant pot Red Kuri Squash Soup with roasted fennel is something which I have loved my whole life. They are fine and they look fantastic.

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

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. Make ready 3 cups water
  4. Get 1 bay leaf
  5. Get 1/4 tsp marjoram, dry
  6. Take 1 medium fennel bulb, cored and sliced
  7. Make ready 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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