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

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, instant pot red kuri squash soup with roasted fennel. One of my favorites. This time, 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 current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Instant pot Red Kuri Squash Soup with roasted fennel is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 it.

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