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- Preparing Time: 1 hour and 35 minutes
- Total Time: -
- Served Person: 12
- salt to taste
- ground black pepper to taste
- 4 onions, chopped
- 1/2 teaspoon ground cinnamon, or to taste
- 3 large butternut squash, peeled and chopped
- 2 bulbs fennel, chopped
- water, or as needed
- 1/2 teaspoon granular sucrolose sweetener (such as splenda®), or to taste
- Carbohydrate 46.2
- Fat 0.5
- Protein 4.3
- Sodium 49
- Calories 180 calories;
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.
