Print: Roasted Butternut Squash and Fennel Soup with Citrus

Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish this roasted butternut squash and fennel soup with citrus is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.

Prep

24 min

Cook

54 min

Servings

Difficulty

Medium

Ingredients

1 , 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 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; toss to coat.
3 Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
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 Add marmalade and pumpkin pie spice and heat through over low heat. Stir in cream before serving; season with salt and pepper.

Nutrition per serving

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