Recipe of Instant pot Red Kuri Squash Soup with roasted fennel

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, instant pot red kuri squash soup with roasted fennel. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Instant pot Red Kuri Squash Soup with roasted fennel. Instant pot Red Kuri Squash Soup with roasted fennel Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, instant pot red kuri squash soup with roasted fennel.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Instant pot Red Kuri Squash Soup with roasted fennel is something that I have loved my whole life.

Guide to Prepare Instant pot Red Kuri Squash Soup with roasted fennel

To get started with this particular recipe, we have to first prepare a few components. You can cook instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients

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

1. Get 4 cups cubed red kuri squash, peeled
2. Prepare 1 medium onion, diced
3. Get 3 cups water
4. Get 1 bay leaf
5. Get 1/4 tsp marjoram, dry
6. Get 1 medium fennel bulb, cored and sliced
7. Get salt and pepper
8. Take evoo

Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Red kuri squash is a popular ingredient in France, where it is known as potimarron because its flesh has a slightly nutty quality that is reminiscent of the chestnut (marron, in French). In this recipe shared by The Cook's Atelier, a cooking school and epicurean center in Beaune, France, it is roasted to bring out its sweet, nutty flavor before it is pureed into a velvety cold soup with a.

Instructions

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.

Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and. Home » Chef Recipes » Soup Recipes » Roasted Dairy Free Red Kuri Squash Soup.

As simple as that Steps to Make Instant pot Red Kuri Squash Soup with roasted fennel

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