Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, instant pot red kuri squash soup with roasted fennel. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Red kuri is a Japanese winter squash that's also known as Hokkaido pumpkin. It has a vibrant red-orange color and is shaped like a teardrop. Like most other winter squash varieties, red kuri works really well in Asian-inspired curries and soups.
Instant pot Red Kuri Squash Soup with roasted fennel is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Instant pot Red Kuri Squash Soup with roasted fennel is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Prepare 4 cups cubed red kuri squash, peeled
- Take 1 medium onion, diced
- Take 3 cups water
- Get 1 bay leaf
- Make ready 1/4 tsp marjoram, dry
- Make ready 1 medium fennel bulb, cored and sliced
- Prepare salt and pepper
- Make ready evoo
Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts. Discard the bay leaf from the soup. Working in batches, puree the soup in a blender.
Instructions to make Instant pot Red Kuri Squash Soup with roasted fennel:
- Heat oven to 375.
- Heat IP on saute. Saute diced onion in EVOO until tender
- Press cancel
- Add cubed squash, water, bay leaf, marjoram, salt, and pepper.
- Close the lid and vent to seal. Cook high pressure for 15 minutes.
- Meanwhile, toss sliced fennel with EVOO and salt & pepper. Place on baking sheet.
- Roast fennel for 20 min, stirring halfway through.
- Once Instant Pot finishes, quick pressure release. Remove the bay leaf.
- Use an immersion blender to blend the soup.
- Serve, and garnish with roasted fennel.
Red Kuri squash, aka orange Hokkaido pumpkin, makes outstanding pies, soups, and side dishes. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with. 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. Serve as is garnished with some toasted nuts or with a side of fresh.
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