Comforting Butternut Squash and Farro Soup
Sometimes the simplest things are the most rewarding—and I’d count this soup in that category. Everything gets chopped and thrown into a pot and simmered—how easy is that? Tender butternut squash (you can buy fresh butternut squash already diced—but in this case, avoid frozen butternut squash as it’ll get too soft in the soup), hearty farro and chickpeas along with kale for a hearty belly-filling soup that’s perfect for a one-bowl lunch or dinner. For a more substantial take stir in some shredded rotisserie chicken.
Serves 6-8
INGREDIENTS
2 teaspoons extra virgin olive oil, plus more for finishing
1 yellow onion, diced
2 leeks, white and light green parts only, cut into ½” half moons
4 garlic cloves, thinly sliced
1 tablespoon thyme leaves
6 cups vegetable broth
1 cup farro
1 small butternut squash, peeled, cored and cut into ½” dice (about 4 to 6 cups)
2 tablespoons white or yellow miso
1 parmesan rind (optional), see note
One 15-ounce can chickpeas, drained and rinsed
1 bunch lacinato kale, ribs removed and roughly chopped
1 to 2 tablespoons balsamic vinegar, plus more to taste
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing
METHOD
In a Dutch oven over medium heat, add olive oil, along with onion leeks, garlic and thyme. Sauté until softened—about 4 to 5 minutes. Add broth, farro, butternut squash, miso and parmesan rind and stir to combine. Simmer for 20 to 30 minutes, or until butternut squash is just tender.
Fish out the parmesan rind. Turn heat to low, then stir in chickpeas, kale and simmer until tender—about 2 to 3 minutes. Stir in balsamic vinegar. Taste, and then season with salt and pepper.
Spoon into bowls, finish with a glug of extra virgin olive oil and a pinch of flaky sea salt and serve.
