Roasted Butternut Squash Soup With Marmalade Cream

Name: Roasted Butternut Squash Soup With Marmalade Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 1 large butternut squash (about 3 pounds); Zest of 1 fresh orange (about 2 teaspoons); 4 cloves fresh garlic, peeled; 1 cup fresh orange juice (about 3 oranges); 2 tablespoons extra-virgin olive oil; 2 1/4 teaspoons mild curry powder; 2 Granny Smith apples, peeled, cored and cut into 8 wedges; 1 teaspoon salt; 2 large onions, peeled and cut into 1-inch chunks; 1/2 teaspoon freshly ground black pepper; 2 - 2 1/2 cups chicken broth; 1 1/2 cups whole milk; MARMALADE CREAM; 1 cup creme fraiche or sour cream (not non-fat); 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon mild curry powder; 2 tablespoons orange marmalade

Servings: persons

SOUP
1 large butternut squash (about 3 pounds)
Zest of 1 fresh orange (about 2 teaspoons)
4 cloves fresh garlic, peeled
1 cup fresh orange juice (about 3 oranges)
2 tablespoons extra-virgin olive oil
2 1/4 teaspoons mild curry powder
2 Granny Smith apples, peeled, cored and cut into 8 wedges
1 teaspoon salt
2 large onions, peeled and cut into 1-inch chunks
1/2 teaspoon freshly ground black pepper
2 - 2 1/2 cups chicken broth
1 1/2 cups whole milk
MARMALADE CREAM
1 cup creme fraiche or sour cream (not non-fat)
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon mild curry powder
2 tablespoons orange marmalade

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SOUP
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1. Preheat the oven to 400u00b0.
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2. Cut the squash in half lengthwise. Scoop out and discard the seeds. Place the halves, cut side up, on a large, lightly greased foil-lined baking sheet. Place the garlic cloves in the squash cavities. Drizzle the squash and garlic with olive oil. Add the apples and onions to the baking sheet.
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3. Roast the squash, apples and onions until the squash is tender, about 45 minutes.
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4. Remove the baking sheet from the oven and let the squash cool enough to handle. Using a spoon, scrape the flesh from the squash into a large saucepan. Discard the squash shells.
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5. Add the roasted apples and onions, chicken broth, zest, juice, curry powder, salt and pepper to the saucepan and stir to mix. Bring just to a boil over medium-high heat. Reduce the heat to low and simmer slowly, uncovered, for 5 minutes. Remove the mixture from the heat.
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6. Puree the squash mixture using a blender or immersion blender until smooth. If using a blender, do not fill the jar more than half full so that it won't blow out the top when you turn on the machine; you will need to puree the mixture in batches.
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7. For optimal flavor, store the puree, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning.
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8. Return the puree to the saucepan and stir in the milk.
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9. Reheat the soup gently over low heat before serving. Taste the soup and add more salt and pepper, if necessary.
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10. Garnish each serving with a 1-ounce spoonful of the Marmalade Cream. Serve immediately.
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MARMALADE CREAM
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1. Combine the ingredients in a small bowl, stirring to blend well.
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2. For optimal flavor, store the cream, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning. Let the cream return to room temperature before serving.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: SOUP, 1 large butternut squash (about 3 pounds), Zest of 1 fresh orange (about 2 teaspoons), 4 cloves fresh garlic, peeled, and more.

Yes, Roasted Butternut Squash Soup With Marmalade Cream 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.

That's it — enjoy your meal!