Keto Butternut Squash and Fennel Soup

Butternut squash and fennel play nicely in this keto-friendly, fall-flavored soup that is very simple to make.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 180 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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