Roasted Butternut Squash and Fennel Soup with Citrus
- Category: Butternut Squash Soup
- Author: France C
- Rating: 5.0
- Prep time: 20 min
- Cook time: 40 min
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
- 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
Back to recipes