Roasted Butternut Squash and Fennel Soup with Citrus

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet; drizzle with oil and salt and toss to coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine ½ roasted vegetables and ½ broth in a blender; blend until smooth. Transfer puréed mixture to a large saucepan set over low heat. Combine remaining ½ each vegetables and broth in the blender; blend until smooth. Transfer puréed mixture to the saucepan.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir marmalade and pumpkin pie spice into puréed mixture until heated through. Stir in cream before serving; season with salt and black pepper.'}

📊 Nutrition Facts

Per serving (6 servings total)