Winter Vegetable Soup

Name: Winter Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped (1 large); 1/2 cup fresh fennel, chopped (white part only, tough core removed); 3 garlic cloves, minced; 3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or 3 (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups); 2 cups potatoes, scrubbed and cut in 1-inch cubes; 2 cups butternut squash, peeled and cut in 1-inch cubes; 1 cup carrot, thinly sliced (about 1/4-inch slice); 2 tablespoons fresh oregano or 2 tablespoons fresh thyme, snipped; salt, to taste; fresh ground black pepper, to taste; parmesan cheese, shredded (optional); fresh oregano (optional) or fresh thyme, snipped (optional)

Submitted by KateL

"Entered for safe-keeping, from Better Homes & Gardens' "Cook's Secrets: 62 Recipes You'll Want to Make Forever". If you have a piece of parmesan rind on hand, toss that in."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 6

ingredients

2 tablespoons olive oil
1 cup onion, chopped (1 large)
¹⁄₂ cup fresh fennel, chopped (white part only, tough core removed)
3 garlic cloves, minced
3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups)
2 cups potatoes, scrubbed and cut in 1-inch cubes
2 cups butternut squash, peeled and cut in 1-inch cubes
1 cup carrot, thinly sliced (about 1/4-inch slice)
2 tablespoons fresh oregano or 2 tablespoons fresh thyme, snipped
salt, to taste
fresh ground black pepper, to taste
parmesan cheese, shredded (optional)
fresh oregano (optional) or fresh thyme, snipped (optional)

directions

In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
Stir in broth. Bring to a boil, then reduce heat. Simmer, covered, for 5 minutes.
Stir in potatoes, butternut squash and carrots. Return to a boil, then reduce heat. Simmer about 20 minutes or until vegetables are tender.
Stir in the 2 tablespoons of fresh oregano or fresh thyme. Season with salt and pepper to taste.
Pour into soup bowls. If desired, sprinkle with shredded Parmesan cheese and addition fresh herb.