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Roasted Butternut Squash and Fennel Soup with Citrus

Roasted Butternut Squash and Fennel Soup with Citrus

Cost $10, save $15

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🎃 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

  • Condiments and Oils

    • 3 tablespoons olive oil
    • 🧂 ½ teaspoon salt (Optional)
    • ¼ cup all-natural marmalade (such as Smuckers® Natural)
    • ½ teaspoon pumpkin pie spice
    • 1 pinch salt and ground black pepper to taste (Optional)

  • Liquids

    • 4 cups chicken broth
    • ½ cup heavy cream

STEPS

1

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

2

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

3

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

4

Puree half of the roasted vegetable mixture in a blender with half of the chicken broth until smooth. Pour the mixture into a large saucepan set over low heat. Repeat with the remaining vegetables and broth, and add to the saucepan.

5

Stir in marmalade and pumpkin pie spice, then heat through over low heat. Stir in heavy cream before serving. Season with additional salt and pepper to taste if desired.

NUTRIENTS

Per 1 serving

🔥

298

Calories

  • 4
    Protein
  • 42
    Carbs
  • 15
    Fats

💡 Use fresh fennel for a delicate licorice-like flavor.Garnish with whipped cream and melted marmalade for an elevated presentation.Substitute vegetable broth for chicken broth to make the recipe vegetarian.Store leftovers in the refrigerator for up to 3 days or freeze for longer shelf life.