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. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Great recipe for Instant pot Red Kuri Squash Soup with roasted fennel. Pressure Cooker Butternut Squash Soup As soon as the weather starts to turn at the start of fall, Butternut Squash Soup is one of my FAVORITE dishes to enjoy. Add the onion, fennel and butternut squash.

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

To begin with this 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 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. Get 1 medium onion, diced
  3. Make ready 3 cups water
  4. Take 1 bay leaf
  5. Take 1/4 tsp marjoram, dry
  6. Take 1 medium fennel bulb, cored and sliced
  7. Take salt and pepper
  8. Get evoo

Home » Chef Recipes » Gluten Free Soup Recipes » Roasted Dairy Free Red Kuri Squash Soup. Roasted Dairy Free Red Kuri Squash Soup. 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. See great recipes for Chestnuts rice (Kuri Gohan), Kuri-Gohan（Chestnut rice） too!

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.

This Copycat Zuppa Toscana Soup recipe is loaded with sausage, bacon, cauliflower and kale. Made in the Instant Pot and full of flavor, this low carb recipe is paleo and keto friendly. This soup has double apple flavoring and a touch of curry powder. The addition of coconut milk makes it rich, while using coconut water adds flavor but keeps the soup lighter. The topping takes it a big step beyond ordinary.

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