Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 35 mins
prep:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Blend soup using a stick blender until mostly smooth with a few chunks.

Nutrition Facts

180 calories; protein 4.3g; carbohydrates 46.2g; fat 0.5g; sodium 48.9mg. Full Nutrition
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