Instant pot Red Kuri Squash Soup with roasted fennel.

You can have Instant pot Red Kuri Squash Soup with roasted fennel using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Instant pot Red Kuri Squash Soup with roasted fennel

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

Instant pot Red Kuri Squash Soup with roasted fennel instructions

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..