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.
- 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)
- 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.