Roasted Butternut Squash and Fennel Soup with Citrus

By France C

5.0 / 5

20min

40min

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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