Winter Vegetable Soup

• 2 tablespoons olive oil
• 1 cup onion, chopped (1 large)
• 12 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)

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

olive oil, onion, fresh fennel, garlic, vegetable broth, potatoes, butternut squash, carrot, fresh oregano, salt, fresh ground black pepper, parmesan cheese, fresh oregano

Taken from www.food.com/recipe/winter-vegetable-soup-513155 (may not work)