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Ingredients1 h 35 m servings 180
Original recipe yields 12 servings
- 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.
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Per Serving: 180 calories; 0.5 46.2 4.3 0 49 Full nutrition
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