Recipe: Delicious Instant pot Red Kuri Squash Soup with roasted fennel

Instant pot Red Kuri Squash Soup with roasted fennel. 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.

Since the beautiful red skin also happens to be edible, it's perfect for creating a pop of color at your holiday table. Earlier today I mentioned my favorite pumpkin: the creamy, chestnut-sweet Red Kuri squash. I think that squash soups are frequently undersalted, and they also need a bit of roasting or something else dark to bring out their. You can cook Instant pot Red Kuri Squash Soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook 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. You need 1 of bay leaf.
5. You need 1/4 tsp of marjoram, dry.
6. Prepare 1 of medium fennel bulb, cored and sliced.
7. Prepare of salt and pepper.
8. You need of evoo.

Red kuri squash is a popular ingredient in France, where it is known as potimarron because its flesh has a Remove the pot from the heat and discard the bouquet garni. The roasting of the squash took a bit longer than estimated but I would say take the tome to ensure it is. Just roast the squash and blend it with ginger, curry, and lemongrass to make creamy vegan comfort food. This creamy curried squash soup comes together in two easy steps: roast & blend!

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

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..

Garnish the Kuri Squash Soup with yogurt, crispy chickpeas, toasted pumpkin seeds, aleppo chili pepper and fresh cilantro. The yogurt really helps give this soup a contrasting "coolness" that I really enjoy, and everything else gives it a satisfying crunchy texture. Red kuri squash may look like a pumpkin but it's nutty, pronounced flavor makes it perfect for standing on it's own. Like the delicata, you can also eat Swap it out: I know that you might not be able to find the red kuri squash in your area but this recipe works well with acorn squash (another of my favorite. This butternut squash and red lentil curry works out perfectly for every meal.