Recipe of Quick Instant pot Red Kuri Squash Soup with roasted fennel

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, instant pot red kuri squash soup with roasted fennel. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Instant pot Red Kuri Squash Soup with roasted fennel is something which I’ve loved my whole 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 can achieve that.

The ingredients needed to make Instant pot Red Kuri Squash Soup with roasted fennel:

1. Take 4 cups cubed red kuri squash, peeled
2. Get 1 medium onion, diced
3. Make ready 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. Make ready salt and pepper
8. Get 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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