Roasted Butternut Squash and Fennel Soup with Citrus
Description
This butternut squash and fennel soup with citrus recipe is the perfect starter for your holiday feast, blending a mix of spices, marmalade, and cream.
Ingredients
•
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
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1 bulb fresh fennel, white part only, cut into 1/2-inch slices
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1 medium onion, cut into 8 wedges
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4 cloves garlic, lightly crushed
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3 tablespoons olive oil
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1/2 teaspoon salt
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4 cups chicken broth
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1/4 cup all-natural marmalade (such as Smuckers® Natural)
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1/2 teaspoon pumpkin pie spice
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1/2 cup heavy cream
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1 pinch salt and ground black pepper to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
2
Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet; drizzle with oil and salt and toss to coat.
3
Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
4
Combine ½ roasted vegetables and ½ broth in a blender; blend until smooth. Transfer puréed mixture to a large saucepan set over low heat. Combine remaining ½ each vegetables and broth in the blender; blend until smooth. Transfer puréed mixture to the saucepan.
5
Stir marmalade and pumpkin pie spice into puréed mixture until heated through. Stir in cream before serving; season with salt and black pepper.