1 T. Olive Oil
\n2 C. chopped Onion
\n2 C. chopped Fennel Bulb (save fronds for garnish)
\n2 cloves Garlic, minced
\n8 C. Chicken Broth
\n2 C. peeled Butternut Squash (about 1\/2 lb.), cut into 1\/2″ cubes
\n2 C. sliced Fingerling of Yukon Gold Potatoes
\n1 1\/2 C. peeled Turnips or Rutabegas, cut into 1\/2″ cubes
\n1\/2 C. sliced Carrot
\n2 sprigs Thyme
\n1 1\/2 C. trimmed, halved Brussels Sprouts
\n1 T. minced fresh Parsley
\n1\/2 tsp. Nutmeg
\n6-8 tsp. Parmesan Cheese<\/p>\n
Heat oil in dutch oven over medium heat. Onion onion, fennel and garlic, saut\u00e9 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.<\/p>\n
Yield: 6-8 servings
\nServing Size: 1 1\/2 C. + 1 tsp. Cheese<\/p>\n
Calories: 125
\nFat: 3g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n