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

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.