Favour Instant pot Red Kuri Squash Soup with roasted fennel Recipes

Instant pot Red Kuri Squash Soup with roasted fennel. 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.

Great recipe for Instant pot Red Kuri Squash Soup with roasted fennel. 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. You can have Instant pot Red Kuri Squash Soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Instant pot Red Kuri Squash Soup with roasted fennel

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

Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Red kuri squash is a popular ingredient in France, where it is known as potimarron because its flesh has a slightly nutty quality that is reminiscent of the chestnut (marron, in French). 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.

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

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..

Discard the bay leaf from the soup. 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. Instant pot Red Kuri Squash Soup with roasted fennel. cubed red kuri squash, peeled, medium onion, diced, water, bay leaf, marjoram, dry, medium fennel bulb, cored and sliced, salt and pepper, evoo ktolfree.