Roasted Butternut Squash and Fennel Soup with Citrus

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.

• 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

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

Step 3

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

Step 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.

Step 5

Stir marmalade and pumpkin pie spice into puréed mixture until heated through. Stir in cream before serving; season with salt and black pepper.