1 T. Olive Oil
2 C. chopped Onion
2 C. chopped Fennel Bulb (save fronds for garnish)
2 cloves Garlic, minced
8 C. Chicken Broth
2 C. peeled Butternut Squash (about 1/2 lb.), cut into 1/2″ cubes
2 C. sliced Fingerling of Yukon Gold Potatoes
1 1/2 C. peeled Turnips or Rutabegas, cut into 1/2″ cubes
1/2 C. sliced Carrot
2 sprigs Thyme
1 1/2 C. trimmed, halved Brussels Sprouts
1 T. minced fresh Parsley
1/2 tsp. Nutmeg
6-8 tsp. Parmesan Cheese

Heat oil in dutch oven over medium heat. Onion onion, fennel and garlic, sauté three minutes. Add broth, squash, potatoes, turnips, carrot and thyme; bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are crisp tender. Add sprouts, parsley, nutmeg and salt and pepper to taste; bring to a boil. Reduce heat and simmer 10 minutes more. Chop fennel fronds and add to soup. Ladle into bowls and sprinkle about 1 tsp. parmesan cheese over each bowl.

Yield: 6-8 servings
Serving Size: 1 1/2 C. + 1 tsp. Cheese

Calories: 125
Fat: 3g
Fiber: 5g