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 caloriescarbohydrate: 46.2 gcholesterol: : -fat: 0.5 gfiber: 8.7 gprotein: 4.3 gsaturatedFat: 0.1 gservingSize: -sodium: 48.9 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Keto Butternut Squash and Fennel Soup
Directions
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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.
Blend soup using a stick blender until mostly smooth with a few chunks.