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We hope you got insight from reading it, now let’s go back to instant pot red kuri squash soup with roasted fennel recipe. To cook instant pot red kuri squash soup with roasted fennel you need 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:
- Use 4 cups cubed red kuri squash, peeled
- Provide 1 medium onion, diced
- Prepare 3 cups water
- You need 1 bay leaf
- Provide 1/4 tsp marjoram, dry
- Use 1 medium fennel bulb, cored and sliced
- Get salt and pepper
- Prepare 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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