Butternut squash soup with coriander + lemon, made in the instant pot (recipe by Melissa Clark in Dinner in an Instant). It's surprisingly tasty - I made sure to brown the squash before cooking it in the liquid and that really helps develop the flavors. It has onion, coriander, lemon zest and lemon juice (added at the end). I didn't have fennel so I subbed a shallot and some fennel seeds. Garnished with cilantro and a thin drizzle of olive oil. The little reddish flecks are timur pepper (my addition to the recipe, and it worked very well with its lemony notes).
