Roasted butternut squash and fennel soup
1 hour
This flavour-packed butternut squash soup recipe is made with roasted fennel, onions, garlic, spices and cream. Don't be put off by the addition of marmalade - the citrus really boosts the flavour of this soup. To make this vegan, use vegetable stock instead of chicken stock and coconut milk instead of cream.
France C.
24 people made this
Ingredients
Serves: 6
- 1 large butternut squash - peeled, seeded and cubed
- 1 bulb fresh fennel, white part only, cut into 1cm slices
- 1 medium onion, cut into wedges
- 4 cloves garlic, lightly crushed
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1L chicken stock
- 75g marmalade
- 1/2 teaspoon mixed spice
- 120ml double cream
- 1 pinch salt and ground black pepper to taste (optional)
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Preheat the oven to 190 C / Gas 5. Line a large rimmed baking tray with baking paper.
- Combine butternut squash, fennel, onion and garlic on the baking tray. Drizzle with oil and salt and toss until well combined.
- Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
- Puree 1/2 of the vegetable mixture in a blender with 1/2 of the stock until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and stock; add to the saucepan.
- Stir in marmalade and mixed spice; heat through over low heat. Stir in cream before serving. Season with salt and pepper.
