Name: Keto Butternut Squash and Fennel Soup
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Onions, chopped - 4; Butternut squash, peeled and chopped - 3 large; Fennel, chopped - 2 bulbs; Water, or as needed - 2 bulbs; Granular sucrolose sweetener (such as Splenda®), or to taste - ½ teaspoon; Ground cinnamon, or to taste - ½ teaspoon; Salt to taste - ½ teaspoon; Ground black pepper to taste - ½ teaspoon

Ingredients for - Keto Butternut Squash and Fennel Soup

1. Onions, chopped 4

2. Butternut squash, peeled and chopped 3 large

3. Fennel, chopped 2 bulbs

4. Water, or as needed 2 bulbs

5. Granular sucrolose sweetener (such as Splenda®), or to taste ½ teaspoon

6. Ground cinnamon, or to taste ½ teaspoon

7. Salt to taste ½ teaspoon

8. Ground black pepper to taste ½ teaspoon

How to cook deliciously - Keto Butternut Squash and Fennel Soup

1 . Stage

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 . Stage

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