Instant pot Red Kuri Squash Soup with roasted fennel. 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.
I think that squash soups are frequently undersalted, and they also need a bit of roasting or something else dark to bring out their. Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.
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 food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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.
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To get started with this 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 that.
The ingredients needed to make Instant pot Red Kuri Squash Soup with roasted fennel:
- Prepare 4 cups of cubed red kuri squash, peeled.
- Take 1 of medium onion, diced.
- Prepare 3 cups of water.
- Make ready 1 of bay leaf.
- Get 1/4 tsp of marjoram, dry.
- Get 1 of medium fennel bulb, cored and sliced.
- Prepare of salt and pepper.
- Get of evoo.
Season with salt and pepper and toss well. With its sweet buttery flavor, roasted red kuri squash deserves a place at your table this winter. When winter squash season arrives, it's easy to feel intimidated by all of the strange shaped gourds ranging in color from green to yellow and bright fiery orange. Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast!
Steps 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..
My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a. Now you can make butternut squash soup recipe in just half the time in the IP! Quick, easy, velvety smooth and so so cozy. This is hands down one of And you can make this soup in just half the time with the help of your Instant Pot®. With just a quick saute of bacon, you can set that aside to top your.
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