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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, instant pot red kuri squash soup with roasted fennel. One of my favorites. This time, I am going to 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 quick, it tastes delicious. It is appreciated by millions every day. Instant pot Red Kuri Squash Soup with roasted fennel is something that I have loved my whole life. They’re nice and they look fantastic.

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.

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

To get started 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.

Ingredients

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. Get 1 medium onion, diced
3. Get 3 cups water
4. Take 1 bay leaf
5. Take 1/4 tsp marjoram, dry
6. Prepare 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 Simple Way to Prepare Instant pot Red Kuri Squash Soup with roasted fennel

So that’s going to wrap it up for this exceptional food instant pot red kuri squash soup with roasted fennel recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

Print this page