Keto Butternut Squash and Fennel Soup recipe

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Ingredients

4 onions, chopped
3 large butternut squash, peeled and chopped
2 bulbs fennel, chopped
water, or as needed
½ teaspoon granular sucrolose sweetener (such as Splenda®), or to taste
½ teaspoon ground cinnamon, or to taste
salt to taste
ground black pepper to taste

Nutrition Info

180.4 calories
carbohydrate: 46.2 g
cholesterol: : -
fat: 0.5 g
fiber: 8.7 g
protein: 4.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 48.9 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Blend soup using a stick blender until mostly smooth with a few chunks.

Recipe Yield

12 servings

Recipe Note

Healthier and tasty - no oil or sugar in this vegetable soup.

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