Instant pot Red Kuri Squash Soup with roasted fennel
Instant pot Red Kuri Squash Soup with roasted fennel

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Instant pot Red Kuri Squash Soup with roasted fennel is something which I have loved my entire life. They’re fine and they look wonderful.

Earlier today I mentioned my favorite pumpkin: the creamy, chestnut-sweet Red Kuri squash. I think that squash soups are frequently undersalted, and they also need a bit of roasting or something else dark to bring out their. Red-orange kuri squash has a pumpkin shape, but no ridges.

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

The ingredients needed to make Instant pot Red Kuri Squash Soup with roasted fennel:
  1. Make ready 4 cups cubed red kuri squash, peeled
  2. Take 1 medium onion, diced
  3. Make ready 3 cups water
  4. Make ready 1 bay leaf
  5. Take 1/4 tsp marjoram, dry
  6. Prepare 1 medium fennel bulb, cored and sliced
  7. Take salt and pepper
  8. Get evoo

Red kuri squash may look like a pumpkin but it's nutty, pronounced flavor makes it perfect for standing on it's own. Like the delicata, you can also eat Swap it out: I know that you might not be able to find the red kuri squash in your area but this recipe works well with acorn squash (another of my favorite. This butternut squash and red lentil curry works out perfectly for every meal. The spices are sauteed with onion and garlic, then just put the lentils and Cook and done.

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.

Serve as is garnished with some toasted nuts or with a side of fresh. Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a. This curried squash soup is sweet and spicy and tastes like fall to me. Try it with any kind of squash: acorn, kabocha, butternut, pumpkin, whatever you.

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