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We hope you got insight from reading it, now lets go back to instant pot red kuri squash soup with roasted fennel recipe. You can cook instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Instant pot Red Kuri Squash Soup with roasted fennel:
- You need 4 cups of cubed red kuri squash, peeled.
- You need 1 of medium onion, diced.
- Provide 3 cups of water.
- You need 1 of bay leaf.
- Use 1/4 tsp of marjoram, dry.
- Use 1 of medium fennel bulb, cored and sliced.
- Get of salt and pepper.
- Get of evoo.
Instructions 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..
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