Creamy and flavorful Keto Butternut Squash and Fennel Soup recipe

This keto-friendly soup is a perfect blend of comforting butternut squash and aromatic fennel, seasoned to perfection with herbs and spices. It's a soul-warming dish that is both nutritious and delicious, ideal for cozy nights in.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 fennel bulb, sliced
• 1 onion, chopped
• 4 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add the onion, garlic, and fennel. Cook until softened, about 5 minutes.
3. Add the butternut squash, cumin, paprika, salt, and pepper. Cook for another 5 minutes.
4. Pour in the vegetable broth and bring to a simmer. Cook until the squash is tender, about 20 minutes.
5. Using an immersion blender, blend the soup until smooth.
6. Stir in the coconut milk and adjust seasoning if needed.
7. Serve hot, garnished with fresh herbs or a drizzle of coconut milk.

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