Name: Roasted Butternut Squash and Fennel Soup with Citrus
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butternut squash - peeled, seeded, and cut into 1-inch cubes - 1 (3 pound); Fresh fennel, white part only, cut into 1/2-inch slices - 1 bulb; Onion, cut into 8 wedges - 1 medium; Garlic, lightly crushed - 4 cloves; Olive oil - 3 tablespoons; Salt (Optional) - ½ teaspoon; Chicken broth - 4 cups; All-natural marmalade (such as Smuckers® Natural) - ¼ cup; Pumpkin pie spice - ½ teaspoon; Heavy cream - ½ cup; Salt and ground black pepper to taste (Optional) - 1 pinch

Roasted Butternut Squash and Fennel Soup with Citrus

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash and Fennel Soup with Citrus

1. Butternut squash - peeled, seeded, and cut into 1-inch cubes - 1 (3 pound)

2. Fresh fennel, white part only, cut into 1/2-inch slices - 1 bulb

3. Onion, cut into 8 wedges - 1 medium

4. Garlic, lightly crushed - 4 cloves

5. Olive oil - 3 tablespoons

6. Salt (Optional) - ½ teaspoon

7. Chicken broth - 4 cups

8. All-natural marmalade (such as Smuckers® Natural) - ¼ cup

9. Pumpkin pie spice - ½ teaspoon

10. Heavy cream - ½ cup

11. Salt and ground black pepper to taste (Optional) - 1 pinch

How to cook deliciously - Roasted Butternut Squash and Fennel Soup with Citrus

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.

2. Stage

Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.

3. Stage

Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.

4. Stage

Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.

5. Stage

Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.