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 is how you achieve that.
Ingredients of 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.
- You need 3 cups of water.
- Prepare 1 of bay leaf.
- You need 1/4 tsp of marjoram, dry.
- You need 1 of medium fennel bulb, cored and sliced.
- Prepare of salt and pepper.
- Prepare of evoo.
Instant pot Red Kuri Squash Soup with roasted fennel instructions
- 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..