Roasted Butternut Squash and Fennel Soup Recipe with Citrus

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

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and salt, then toss to coat.
3. Roast vegetables in the preheated oven until tender and lightly browned, approximately 35 to 40 minutes.
4. Combine ½ of the roasted vegetables and ½ of the broth in a blender. Blend until smooth and transfer the puréed mixture to a large saucepan over low heat. Repeat with the remaining vegetables and broth.
5. Stir marmalade and pumpkin pie spice into the puréed mixture until heated through. Stir in cream before serving. Season with salt and black pepper to taste.

Nutrition

• Calories: 298 kcal
• Fat Content: 15 g
• Fiber Content: 6 g
• Sugar Content: 15 g
• Sodium Content: 1041 mg
• Protein Content: 4 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g