Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes Keto Butternut Squash and Fennel Soup 5.0 (2) 1 Review 2 Photos Healthier and tasty - no oil or sugar in this vegetable soup. Submitted by M-O-T Published on June 19, 2020 Save Rate Print Share Close Add Photo 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 Cook Mode (Keep screen awake) 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. I Made It Print Nutrition Facts (per serving) 180 Calories 1g Fat 46g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.