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.
Provided by France C
Categories Butternut Squash Soup
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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 baking sheet. 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 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.
- Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g
KETO BUTTERNUT SQUASH AND FENNEL SOUP
Healthier and tasty - no oil or sugar in this vegetable soup.
Provided by M-O-T
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour.
- Blend soup using a stick blender until mostly smooth with a few chunks.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 46.2 g, Fat 0.5 g, Fiber 8.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 48.9 mg, Sugar 9.1 g
ROASTED BUTTERNUT SQUASH SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the soup:
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
More about "roasted butternut squash and fennel soup with citrus recipes"
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP - WHOLESOME …
From mypocketkitchen.com
BUTTERNUT SQUASH WITH FENNEL AND APPLE RECIPE - FOOD …
From foodandwine.com
ROASTED FENNEL AND BUTTERNUT SQUASH SOUP - CAFE JOHNSONIA
From cafejohnsonia.com
4.7/5 (3)Category SoupCuisine AmericanTotal Time 1 hr 10 mins
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH FRIED SAGE
From discovercaliforniawines.com
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS | PUNCHFORK
From punchfork.com
ROASTED BUTTERNUT SQUASH SOUP WITH APPLE AND FENNEL - FORK …
From forkknifeswoon.com
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP - ROBUST RECIPES
From robustrecipes.com
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS RECIPE ...
From cookthismeal.com
7 ROASTED FENNEL RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
10 FENNEL SOUP RECIPES TO COZY UP WITH - ALLRECIPES
From allrecipes.com
ROASTED BUTTERNUT SQUASH - RECIPES BY LOVE AND LEMONS
From loveandlemons.com
SPICED WINTER SQUASH WITH FENNEL RECIPE - BON APPéTIT: RECIPES ...
From bonappetit.com
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS - EASY …
From easycookfind.com
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS - EASY …
From easycookfind.com
ORGANIC CITRUS ROASTED BUTTERNUT SQUASH SOUP
From meijer.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED BUTTERNUT SQUASH SOUP - WHOLE FOODS AND VEGETARIAN …
From cookieandkate.com
SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP - SIMPLE, SEASONAL, …
From seasonsandsuppers.ca
SQUASH AND FENNEL SOUP RECIPE - WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
DELICIOUS ROASTED BUTTERNUT SQUASH & FENNEL SOUP WITH CITRUS – …
From thedelishrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love