Name: Creamy Keto Butternut Squash Soup
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 12
Cuisine: US
Ingredients: 4 medium onions, roughly chopped; 3 large butternut squash, peeled, seeded, and cubed; 2 fennel bulbs, cored and chopped, fronds reserved for garnish; Water, or vegetable broth, as needed; 1/2 teaspoon granular sucralose sweetener (such as Splenda®), or to taste; 1/2 teaspoon ground cinnamon, or to taste; Sea salt, to taste; Freshly ground black pepper, to taste

Butternut Squash Soup

Keto Butternut Squash and Fennel Soup

Aug 6, 2025
by Abagail Hackett
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

30 mins
COOK TIME

1 hrs 5 mins
TOTAL TIME

1 hrs 35 mins
SERVING

12 People
VIEWS

6

A vibrant and comforting soup that celebrates the natural sweetness of butternut squash and the subtle anise notes of fennel, all while keeping it delightfully keto-friendly. This velvety smooth soup is a celebration of flavors, free from added oils and sugars, making it a guilt-free indulgence.

Ingridients

Adjust Servings

4 medium onions, roughly chopped

3 large butternut squash, peeled, seeded, and cubed

2 fennel bulbs, cored and chopped, fronds reserved for garnish

Water, or vegetable broth, as needed

1/2 teaspoon granular sucralose sweetener (such as Splenda®), or to taste

1/2 teaspoon ground cinnamon, or to taste

Sea salt, to taste

Freshly ground black pepper, to taste

Nutrition

Carbohydrate

46 g
Fiber

9 g
Protein

4 g
Saturated Fat

0 g
Sodium

49 mg
Sugar

9 g
Fat

1 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a large, heavy-bottomed pot over high heat, add the chopped onions. Stir frequently, allowing them to caramelize to a rich golden brown without burning (5-10 minutes).

02

Step

Add the cubed butternut squash and chopped fennel to the pot. Pour in just enough water (or vegetable broth for enhanced flavor) to allow you to stir the vegetables without fully submerging them. Bring the mixture to a boil.

03

Step

Season with sucralose, cinnamon, salt, and pepper. Reduce the heat to low, cover the pot, and simmer gently until the butternut squash is very tender and the soup has thickened slightly (approximately 1 hour).

04

Step

Using an immersion blender, carefully blend the soup until mostly smooth. For a rustic texture, leave a few small chunks intact. Alternatively, transfer the soup in batches to a regular blender, being cautious of the hot liquid.

For a richer flavor, roast the butternut squash and fennel before adding them to the pot. This will intensify their natural sweetness.
Garnish with a swirl of unsweetened coconut cream or a sprinkle of toasted pumpkin seeds for added texture and visual appeal.
If you don't have sucralose, you can use another keto-friendly sweetener, such as erythritol or stevia, to taste.
The soup can be stored in the refrigerator for up to 3 days, or frozen for longer storage.

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Abagail Hackett

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.