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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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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.

To get started with this particular recipe, we must 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 can achieve it.

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

This Vegan Red Curry Kuri Squash Soup comes together easily in the Instant Pot, and yields a rich depth of flavor and creamy texture in a fraction of the time as a traditional slow-simmered soup. The original title for this recipe was Red Curry Red Kuri Soup, but that seemed utterly confusing. I started by roasting the red kuri squash, using my friend Traci's instructions for roasting whole pumpkins (which I also did earlier this Fall to make these pumpkin chocolate puddings), then I scrapped out the softened flesh and combined it in a large stockpot with fennel, apple, shallots, garlic and vegetable broth. Discard the bay leaf from the soup.

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.

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. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down.

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