Butternut Squash Soup With Coriander and Lemon

1 tablespoon extra-virgin olive oil, plus more for serving

2 cups thinly sliced fennel (reserve the fronds for garnish)

1 medium onion, diced

½ teaspoon kosher salt, plus more to taste

1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)

2 teaspoons ground coriander

1 quart vegetable or chicken stock

Finely grated zest and juice of 1 lemon

Freshly ground black pepper, to taste

1 cup chopped fresh cilantro

 

Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.