Keto Butternut Squash and Fennel Soup
Healthier and tasty - no oil or sugar in this vegetable soup.
- Serves: 12 persons
- 4onions, chopped
- 3large butternut squash, peeled and chopped
- 2bulbs fennel, chopped
- water, or as needed
- ½teaspoon granular sucrolose sweetener (such as Splenda®), or to taste
- ½teaspoon ground cinnamon, or to taste
- salt to taste
- ground black pepper to taste
Step 1Place 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 2Blend soup using a stick blender until mostly smooth with a few chunks.