Keto Butternut Squash And Fennel Soup Recipes

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KETO BUTTERNUT SQUASH AND FENNEL SOUP



Keto Butternut Squash and Fennel Soup image

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

Provided by M-O-T

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 12

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 180.4 calories, Carbohydrate 46.2 g, Fat 0.5 g, Fiber 8.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 48.9 mg, Sugar 9.1 g

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS



Roasted Butternut Squash and Fennel Soup with Citrus image

Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 bulb fresh fennel, white part only, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
4 cloves garlic, lightly crushed
3 tablespoons olive oil
½ teaspoon salt
4 cups chicken broth
¼ cup all-natural marmalade (such as Smuckers® Natural)
½ teaspoon pumpkin pie spice
½ cup heavy cream
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
  • Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
  • Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
  • Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
  • Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g

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