Keto Butternut Squash and Fennel Soup

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

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.
Keto Butternut Squash and Fennel Soup

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

Categories

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