Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, instant pot red kuri squash soup with roasted fennel. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Instant pot Red Kuri Squash Soup with roasted fennel is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook that.

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

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

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.

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