Ingredients and Weight: - Butternut squash, peeled and cubed (3 lbs) - Fennel bulb, thinly sliced (1 lb) - Onion, chopped (1 large) - Garlic, minced (4 cloves) - Olive oil (1/4 cup) - Chicken broth (6 cups) - Orange juice (1 cup) - Lemon juice (1/2 cup) - Salt and black pepper to taste
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. In a large bowl, toss the butternut squash, fennel, onion, and garlic with olive oil. Season with salt and pepper. 3. Spread the vegetables on a baking sheet and roast in the oven for 30-45 minutes, or until tender and slightly browned. 4. In a large pot, combine the roasted vegetables, chicken broth, orange juice, and lemon juice. Bring to a simmer and cook for 15-20 minutes, or until the vegetables are very tender. 5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth and creamy. Taste and adjust seasonings as needed.
Nutritional Information: - Calories: 150 per serving - Fat: 5g - Protein: 4g - Carbohydrates: 20g - Fiber: 4g - Vitamin A: 25% Daily Value - Vitamin C: 50% Daily Value - Potassium: 10% Daily Value
Dish Characteristics: - Creamy and flavorful - Bright and citrusy notes - Warm and comforting - Perfect for fall or winter afternoons
User Comments: - "This soup is absolutely delicious! The roasted butternut squash gives it such a rich and sweet flavor, and the fennel and citrus add just the right amount of freshness." - "I'm always looking for healthy and easy soup recipes, and this one fits the bill perfectly. It's so simple to make, but it tastes like it took hours." - "I served this soup to my guests for dinner, and they raved about it. It's definitely a keeper!"
Special Precautions and Tips: - If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to let the soup cool slightly before blending to avoid splattering. - For a thicker soup, puree the vegetables with half of the broth and then gradually add more broth until desired consistency is reached. - To make a dairy-free version of this soup, substitute plant-based milk for the cream.