Ingredients
To create this flavorful soup, you will need the following ingredients:
- 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 fennel bulbs, trimmed and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup orange juice (freshly squeezed for best results)
- Zest of 1 orange
- 1/2 cup coconut milk (optional for creaminess)
- Fresh parsley or fennel fronds for garnish
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, spread out the butternut squash cubes and fennel slices.
- Drizzle with olive oil and season with salt and pepper.
- Toss the vegetables to coat them evenly with oil and seasoning.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Step 2: Prepare the Soup Base
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until they become soft and translucent, about 5 minutes.
- Stir in the ground cumin and ground coriander, cooking for an additional minute until fragrant.
Step 3: Combine and Simmer
- Add the roasted butternut squash and fennel to the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
Step 4: Blend the Soup
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to the pot.
Step 5: Add Citrus and Coconut Milk
- Stir in the orange juice and orange zest.
- If desired, add the coconut milk for a creamier texture.
- Taste and adjust the seasoning with salt and pepper if needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Garnish with fresh parsley or fennel fronds.
- Serve hot and enjoy!
Tips and Variations
Additional Tips
- Roasting Tips: Ensure your vegetables are spread out in a single layer on the baking sheet. This helps them roast evenly and develop a nice caramelization.
- Blending: If you prefer a chunkier texture, blend only half of the soup and mix it with the remaining unblended portion.
- Storage: This soup stores well in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of broth if it thickens too much.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version.
- Herb Infusion: Experiment with different herbs such as thyme or rosemary during the simmering stage for added depth of flavor.
- Protein Boost: Add cooked chickpeas or shredded chicken for a more filling meal.
Nutritional Information
Here’s a basic nutritional breakdown per serving (assuming the recipe serves six):
- Calories: 150
- Protein: 2g
- Carbohydrates: 30g
- Fiber: 6g
- Sugars: 10g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 400mg
- Vitamin A: 220% DV
- Vitamin C: 60% DV
- Calcium: 8% DV
- Iron: 6% DV
Conclusion
Our Roasted Butternut Squash and Fennel Soup with Citrus is not just a feast for the taste buds but also a warm hug in a bowl. Its unique combination of roasted vegetables and citrus zest makes it a standout dish, perfect for any occasion. We encourage you to try this recipe and share your experiences with us. Don’t forget to leave a comment below, share the recipe on social media, and subscribe to our newsletter for more delicious and easy recipes.