Keto Butternut Squash and Fennel Soup

Healthier and tasty - no oil or sugar in this vegetable soup.

Ingredients

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

Steps

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