Roasted Butternut Squash and Fennel Soup with Citrus

Ingredients

• 1 butternut squash - peeled , 3 pound
• 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 teaspoons salt , Optional
• 4 cups chicken broth
• 0.25 cups all-natural marmalade , such as Smuckers Natural
• 0.5 teaspoons pumpkin pie spice
• 0.5 cups heavy cream
• 1 pinch salt and ground black pepper to taste , Optional

Instructions

1. 1

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

2. 2

   Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet. Drizzle with oil and salt; toss to coat.

3. 3

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

4. 4

   Add 1/2 of roasted vegetables and 1/2 of broth to a blender; blend until smooth. Pour mixture into a large saucepan set over low heat. Blend the rest of the vegetables and broth; add to the saucepan.

5. 5

   Add marmalade and pumpkin pie spice and heat through over low heat. Stir in cream before serving; season with salt and pepper.