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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Instant pot Red Kuri Squash Soup with roasted fennel is something that I’ve loved my entire life.

Add cubed squash, water, bay leaf, marjoram, salt, and pepper. Close the lid and vent to seal. Meanwhile, toss sliced fennel with EVOO and salt & pepper. Great recipe for Instant pot Red Kuri Squash Soup with roasted fennel.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Make ready cubed red kuri squash, peeled
  2. Get medium onion, diced
  3. Take water
  4. Make ready bay leaf
  5. Prepare marjoram, dry
  6. Get medium fennel bulb, cored and sliced
  7. Take salt and pepper
  8. Take evoo

Then stir in the vegetable broth and cooked squash flesh. Remove from oven and place in a pot and cover with the stock or broth. Puree soup using an immersion or traditional blender. Add the bouquet garni and the vegetable stock to the stockpot.

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.

Puree soup using an immersion or traditional blender. Add the bouquet garni and the vegetable stock to the stockpot. Remove the pot from the heat and discard the bouquet garni. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat.

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