Roasted Butternut Squash and Fennel Soup with Citrus

This roasted butternut squash and fennel soup is a perfect blend of flavors, with the sweetness of butternut squash, the aromatic fennel, and a refreshing hint of citrus. It's a hearty and comforting soup that is easy to make and great for any occasion. The roasting brings out the natural sweetness of the vegetables, while the citrus adds a touch of brightness. This soup is perfect for those cold winter evenings or as an appetizer for a dinner party. Serve it with crusty bread and enjoy the flavors of fall.

Ingredients

• 1 medium butternut squash
• 2 fennel bulbs
• 1 large onion
• 4 cloves of garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup orange juice
• 1 tablespoon orange zest
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side up.
3. Trim the fennel bulbs and remove the tough outer layer. Cut into wedges and add to the baking sheet.
4. Peel and quarter the onion, then add it to the baking sheet with the garlic cloves, still in their skins.
5. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
6. Roast the vegetables in the preheated oven for about 40 minutes, or until they are tender and slightly caramelized.
7. Remove the vegetables from the oven and let them cool slightly. Peel the roasted garlic cloves.
8. In a large pot, combine the roasted vegetables, vegetable broth, orange juice, and orange zest.
9. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
10. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
11. Season with additional salt and pepper if needed.
12. Serve the soup hot, garnished with fresh thyme leaves.
13. Enjoy!

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