Hey everyone, it’s Griffin, welcome to our recipe website. Today, we’re going to make a special dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 4 cups cubed red kuri squash, peeled
2. Take 1 medium onion, diced
3. Take 3 cups water
4. Get 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

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.

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