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.
Ingredients
salt to taste
½ teaspoon ground cinnamon, or 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
½ teaspoon granular sucrolose sweetener (such as Splenda®), or to taste
