Roasted Butternut Squash and Fennel Soup with Citrus

Name: Roasted Butternut Squash and Fennel Soup with Citrus
Cook time: 40 min
Yield: 6 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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)

DIRECTION

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.

Step: 2

Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.

Step: 3

Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.

Step: 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.

Step: 5

Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

NUTRITION FACT

Per Serving: 298 calories; protein 4.3g; carbohydrates 42.1g; fat 14.8g; cholesterol 31.2mg; sodium 1041mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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