Keto Butternut Squash And Fennel Soup - cooking recipe

Ingredients

4 onions, chopped
3 large butternut squash, peeled and chopped
2 bulbs fennel, chopped
water, or as needed
1/2 teaspoon granular sucrolose sweetener (such as Splenda(R)), or to taste
1/2 teaspoon ground cinnamon, or to taste
salt to taste
ground black pepper to taste

Preparation

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.