Roasted Butternut Squash And Fennel Soup With Citrus Recipe

Name: Roasted Butternut Squash And Fennel Soup With Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 tablespoons olive oil; 1/2 teaspoon salt; 4 cups chicken broth; 1/4 cup all-natural marmalade (such as Smuckers(R) Natural); 1/2 teaspoon pumpkin pie spice; 1/2 cup heavy cream; 1 pinch salt and ground black pepper to taste (optional)

Servings: persons

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
3 tablespoons olive oil
1/2 teaspoon salt
4 cups chicken broth
1/4 cup all-natural marmalade (such as Smuckers(R) Natural)
1/2 teaspoon pumpkin pie spice
1/2 cup heavy cream
1 pinch salt and ground black pepper to taste (optional)

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 baking sheet. Drizzle with oil and salt and toss until well combined.
3
Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
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.
5
Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Butternut Squash And Fennel Soup With Citrus falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Fennel Soup With Citrus

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