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Roasted Butternut Squash and Fennel Soup with Citrus
Roasted Butternut Squash and Fennel Soup with Citrus
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious holiday butternut squash soup with roasted fennel, onions, garlic, spices, marmalade, and cream.
Ingredients:
  • 1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 1 bulb fresh fennel, white part only, cut into 1/2-inch slices
  • 1 medium onion, cut into 8 wedges
  • 4 cloves garlic, lightly crushed
  • 3 tablespoons olive oil
  • 0.5 teaspoon salt
  • 4 cups chicken broth
  • 0.25 cup all-natural marmalade (such as Smuckers® Natural)
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 cup heavy cream
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and cover a large, rimmed baking sheet with parchment paper.
  • Place the butternut squash, fennel, onion, and garlic on a baking sheet. Drizzle with oil, sprinkle with salt, and toss to coat evenly.
  • Roast vegetables in the preheated oven until tender and golden, for 35 to 40 minutes.
  • Blend half of the vegetable mix with half of the broth until smooth. Pour into a large saucepan over low heat. Blend the remaining vegetables and broth and add to the saucepan.
  • Combine marmalade and pumpkin in a saucepan over low heat. Stir in cream and season with salt and pepper before serving.

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