Instant pot Red Kuri Squash Soup with roasted fennel

Name: Instant pot Red Kuri Squash Soup with roasted fennel
Cuisine: American
Ingredients: 4 cups cubed red kuri squash, peeled; 1 medium onion, diced; 3 cups water; 1 bay leaf; 1/4 tsp marjoram, dry; 1 medium fennel bulb, cored and sliced; salt and pepper; evoo

Dee Mack @cook_4709597

Instant pot Red Kuri Squash Soup with roasted fennel

Dee Mack @cook_4709597

Saved

Ingredients

4 cupscubed red kuri squash, peeled
1medium onion, diced
3 cupswater
1bay leaf
1/4 tspmarjoram, dry
1medium fennel bulb, cored and sliced
salt and pepper
evoo

Saved

Steps

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.