Best 2 Keto Butternut Squash And Fennel Soup Recipes

Embark on a culinary journey with our exploration of the keto butternut squash and fennel soup, a symphony of flavors and textures that will delight your palate. This hearty and satisfying soup strikes the perfect balance between the sweet richness of butternut squash, the aromatic anise flavor of fennel, and the creamy comfort of a velvety broth. Whether you're following a ketogenic diet or simply seeking a wholesome and delicious meal, this soup is sure to become a favorite in your recipe repertoire.

Let's cook with our recipes!

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

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

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

Ingredients

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

Tips:

For a creamy, flavorful soup, use a high-quality vegetable broth. If you don't have vegetable broth on hand, you can use water and add a bouillon cube or two.
To save time, you can use pre-cut butternut squash. However, if you're using fresh butternut squash, be sure to peel and cube it before cooking.
If you don't have fennel on hand, you can substitute another vegetable, such as celery or carrots.
To make the soup even more flavorful, you can add a teaspoon of dried thyme or rosemary.
Serve the soup with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh herbs.

Conclusion:

This keto butternut squash and fennel soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a quick weeknight dinner. The soup is also a great way to use up leftover butternut squash.