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Best Advice to Preparing Yummy Instant pot Red Kuri Squash Soup with roasted fennel

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Instant pot Red Kuri Squash Soup with roasted fennel

We hope you got benefit from reading it, now let's go back to instant pot red kuri squash soup with roasted fennel recipe. You can cook instant pot red kuri squash soup with roasted fennel using 8 ingredients and 10 steps. Here is how you achieve that.

To make an unforgettable Instant pot Red Kuri Squash Soup with roasted fennel, below are the ingridients required:

  1. Prepare 4 cups of cubed red kuri squash, peeled.
  2. Use 1 of medium onion, diced.
  3. You need 3 cups of water.
  4. Take 1 of bay leaf.
  5. Provide 1/4 tsp of marjoram, dry.
  6. Use 1 of medium fennel bulb, cored and sliced.
  7. Prepare of salt and pepper.
  8. Use of evoo.

After preparing the ingridients, next you are good to prepare your appetizing Instant pot Red Kuri Squash Soup with roasted fennel by following the procedures on this section:

  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..

Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts. Season with salt and pepper and toss well. This butternut squash and red lentil curry works out perfectly for every meal. The spices are sauteed with onion and garlic, then just put the lentils and Cook and done.

Recipe : Instant pot Red Kuri Squash Soup with roasted fennel

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