Keto Butternut Squash and Fennel Soup

5.0

(2)

1 Review

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

Submitted by M-O-T

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

180	Calories
1g	Fat
46g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 180
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 49mg	2%
Total Carbohydrate 46g	17%
Dietary Fiber 9g	31%
Total Sugars 9g
Protein 4g	9%
Vitamin C 79mg	88%
Calcium 193mg	15%
Iron 3mg	16%
Potassium 1415mg	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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