How to Make Roasted Butternut Squash and Fennel Soup with Citrus - A Step-by-Step Guide

When the weather turns colder, there's nothing quite as comforting as a warm, hearty bowl of soup. And when it comes to fall flavors, few ingredients are as quintessentially autumnal as butternut squash. This Roasted Butternut Squash and Fennel Soup with Citrus is a delicious way to capture the essence of the season in a single bowl.

The combination of butternut squash and fennel gives this soup a rich, velvety texture and a subtle sweetness that's perfectly complemented by the bright...

Read more Snack recipes

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
  • ½ teaspoon salt (Optional)
  • 4 cups chicken broth
  • ¼ cup all-natural marmalade (such as Smuckers® Natural)
  • ½ teaspoon pumpkin pie spice
  • ½ cup heavy cream
  • 1 pinch salt and ground black pepper to taste (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
  • Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
  • Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
  • 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.
  • Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.
  • Nutrition

    298 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 31mg
    • Sodium: 1041mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 6g
    • Total Sugars: 15g
    • Protein: 4g
    • Vitamin C: 55mg
    • Calcium: 155mg
    • Iron: 2mg
    • Potassium: 1016mg