Roasted Butternut Squash and Fennel Soup with Citrus

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Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.

Submitted by France C
Published on June 19, 2020
4
4
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 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)

Directions

  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.

Cook's Notes:

Use a vegetable peeler to make peeling the squash easier.

Instead of using a blender, you can combine the roasted vegetables and broth in a large saucepan and puree with an immersion blender.

To make this vegan, use vegetable broth instead of chicken broth and coconut milk instead of heavy cream.

Nutrition Facts (per serving)

298 Calories
15g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 298
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 31mg 10%
Sodium 1041mg 45%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 22%
Total Sugars 15g
Protein 4g 9%
Vitamin C 55mg 61%
Calcium 155mg 12%
Iron 2mg 11%
Potassium 1016mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.