Recipe of Favorite Instant pot Red Kuri Squash Soup with roasted fennel_5fafe04614884.jpeg

Recipe of Favorite Instant pot Red Kuri Squash Soup with roasted fennel

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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, instant pot red kuri squash soup with roasted fennel. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Instant pot Red Kuri Squash Soup with roasted fennel is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Instant pot Red Kuri Squash Soup with roasted fennel is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Take cubed red kuri squash, peeled
  2. Make ready medium onion, diced
  3. Prepare water
  4. Take bay leaf
  5. Prepare marjoram, dry
  6. Make ready medium fennel bulb, cored and sliced
  7. Make ready salt and pepper
  8. Prepare evoo

Great recipe for Instant pot Red Kuri Squash Soup with roasted fennel. Red kuri squash is a thin skinned, orange colored winter squash that looks like a pumpkin without the ridges. Full flavored and sweet, red kuri squash is perfect for soups, stews and casseroles. The creamy, yellow flesh has a taste that’s similar to chestnuts.

Instructions to make Instant pot Red Kuri Squash Soup with roasted fennel:
  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 kuri is a great substitute for pretty much any recipe that calls for butternut. 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. Discard the bay leaf from the soup. Working in batches, puree the soup in a blender.

So that’s going to wrap it up with this special food instant pot red kuri squash soup with roasted fennel recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

Source : https://www.cookpad.com

 

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