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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Instant pot Red Kuri Squash Soup with roasted fennel is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. 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 are fine and they look wonderful.

With its sweet buttery flavor, roasted red kuri squash deserves a place at your table this winter. Since the beautiful red skin also happens to be edible, it's perfect for creating a pop of color at your holiday table. Red-orange kuri squash has a pumpkin shape, but no ridges.

To get started with this recipe, we have to first 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 can achieve it.

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

Made with coconut milk and plenty of veggies, it's totally vegan. 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 kuri squash may look like a pumpkin but it's nutty, pronounced flavor makes it perfect for standing on it's own.

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.

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. Large chop the sage, then mix all ingredients before serving. As if I needed to be snowed in to have an excuse to make soup though. The spices and hot sauce balance out the sweetness of the butternut squash and the red lentils make it creamy and comforting. Butternut squash soup instant pot keeps well for days and it freezes like a champ.

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