Best 2 Keto Butternut Squash And Fennel Soup Recipes

Indulge in a symphony of flavors with our delectable Keto Butternut Squash and Fennel Soup recipe, a culinary masterpiece that caters to your ketogenic lifestyle without compromising on taste. This low-carb soup strikes a perfect balance between creamy richness and a hint of sweetness from roasted butternut squash, complemented by the aromatic depth of fennel.

Embark on a culinary journey with our Keto Butternut Squash and Fennel Soup, a symphony of flavors that delights the senses. This low-carb soup artfully combines the velvety texture of roasted butternut squash with the aromatic essence of fennel, creating a harmonious blend that satisfies both your taste buds and your dietary goals.

Discover a symphony of flavors in our Keto Butternut Squash and Fennel Soup. This low-carb culinary delight harmoniously blends the creamy sweetness of roasted butternut squash with the aromatic essence of fennel, resulting in a velvety texture and a tantalizing taste that caters to your ketogenic lifestyle.

Embrace a culinary adventure with our Keto Butternut Squash and Fennel Soup, a harmonious blend of flavors designed for the ketogenic diet. This low-carb soup captivates the senses with its creamy texture, derived from roasted butternut squash, and the aromatic depth of fennel, creating a symphony of flavors that delights and nourishes.

Let's cook with our recipes!

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

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

Tips:

To save time, use pre-cut butternut squash and fennel.
If you don't have heavy cream, you can use coconut milk or almond milk instead.
To make the soup vegan, omit the butter and use vegetable broth instead of chicken broth.
For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
Serve the soup with a dollop of sour cream, crumbled bacon, or chopped parsley.

Conclusion:

This keto butternut squash and fennel soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you're looking for a satisfying and healthy meal, give this soup a try!