Roasted Butternut Squash and Fennel Soup with Citrus

The perfect starter for your holiday feast, this butternut squash soup recipe blends flavorful roasted fennel, onions, and garlic with spices, marmalade, and cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 298 Calories

Ingredients

• 3 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 4 cups chicken broth
• 1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
• 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
• 0.5 teaspoon salt
• 0.5 cup heavy cream
• 0.5 teaspoon pumpkin pie spice
• 0.25 cup all-natural marmalade (such as Smuckers® Natural)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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