Total Time
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. 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.
  2. Stir in broth. Bring to a boil, then reduce heat. Simmer, covered, for 5 minutes.
  3. Stir in potatoes, butternut squash and carrots. Return to a boil, then reduce heat. Simmer about 20 minutes or until vegetables are tender.
  4. Stir in the 2 tablespoons of fresh oregano or fresh thyme. Season with salt and pepper to taste.
  5. Pour into soup bowls. If desired, sprinkle with shredded Parmesan cheese and addition fresh herb.