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Healthy dwelling is always enjoyable and I'm hoping you will be extra located to live it after examining the thing above. Now it is time for us to cook dinner this recipe for instant pot red kuri squash soup with roasted fennel. You can cook instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here's the way to cook dinner it.
The ingredients needed to prepare Instant pot Red Kuri Squash Soup with roasted fennel:
- Prepare 4 cups of cubed red kuri squash, peeled.
- Provide 1 of medium onion, diced.
- You need 3 cups of water.
- Take 1 of bay leaf.
- Provide 1/4 tsp of marjoram, dry.
- Get 1 of medium fennel bulb, cored and sliced.
- Get of salt and pepper.
- You need of evoo.
Steps to make Instant pot Red Kuri Squash Soup with roasted fennel:
- Heat oven to 375..
- Heat IP on saute. Saute diced onion in EVOO until tender.
- Press cancel.
- Add cubed squash, water, bay leaf, marjoram, salt, and pepper..
- Close the lid and vent to seal. Cook high pressure for 15 minutes..
- Meanwhile, toss sliced fennel with EVOO and salt & pepper. Place on baking sheet..
- Roast fennel for 20 min, stirring halfway through..
- Once Instant Pot finishes, quick pressure release. Remove the bay leaf..
- Use an immersion blender to blend the soup..
- Serve, and garnish with roasted fennel..
Here's how to prep and cook this flavorful winter squash. Red Kuri squash are difficult to peel, so they are almost always cooked with their skin on. You can cook them whole or halved, or sliced into. This curried squash soup is sweet and spicy and tastes like fall to me. Try it with any kind of squash: acorn, kabocha, butternut, pumpkin, whatever you.
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