Winter Vegetable Soup

Be the first to review
Recipe 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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a