Keto Butternut Squash and Fennel Soup

Name: Keto Butternut Squash and Fennel Soup
Total time: 95
Yield: 12
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

Recipe by M-O-T from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

12 servings

•

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

Instructions

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.