Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet; drizzle with oil and salt and toss to coat.
Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
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.
Stir marmalade and pumpkin pie spice into puréed mixture until heated through. Stir in cream before serving; season with salt and black pepper.
Cook’s Note
To make peeling the squash easier, use a vegetable peeler.
Instead of using a blender, combine the roasted vegetables and broth in a large saucepan and purée 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 |
| 15g | Fat |
| 42g | Carbs |
| 4g | Protein |
