Citrus Roasted Butternut Squash and Fennel Soup

Follow our step-by-step guide on how to make Citrus Roasted Butternut Squash and Fennel Soup.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C) and prepare a large rimmed baking sheet with a layer of parchment paper.

2. Step 2

   In a spacious bowl, combine the vibrant butternut squash, aromatic fennel, sweet onion, and pungent garlic.

3. Step 3

   Drizzle a generous amount of olive oil over the medley and, if desired, sprinkle with salt.

4. Step 4

   Toss everything together until the vegetables are beautifully coated in the oil.

5. Step 5

   Spread this colorful mixture onto the prepared baking sheet in a single, even layer.

6. Step 6

   Roast in the preheated oven for 35 to 40 minutes, allowing the vegetables to soften and develop a lovely golden hue.

7. Step 7

   Once they are perfectly roasted, transfer half of the mixture to a blender, adding half of the chicken broth.

8. Step 8

   Blend until silky smooth, then pour this creamy concoction into a large saucepan set over low heat.

9. Step 9

   Next, blend the remaining roasted vegetables with the rest of the chicken broth and add this to the saucepan as well.

10. Step 10

    Stir in the delightful marmalade and a sprinkle of pumpkin pie spice, warming everything gently over low heat.

11. Step 11

    Just before serving, enrich the soup with a swirl of heavy cream and season with salt and pepper to taste, creating a comforting dish that warms the soul.

12. Step 12

    Enjoy the delightful flavors and the cozy aroma that fills your kitchen!.