Roasted Butternut Squash and Fennel Soup with Citrus
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.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
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; protein 4.3g; carbohydrates 42.1g; fat 14.8g; cholesterol 31.2mg; sodium 1041mg. Full Nutrition