Butternut Squash, Kale, and Farro Soup
Adapted from Kalyn's Kitchen
Sweet, tender cubes of butternut squash mingle with kale and nutty-tasting farro in this healthy and nurturing cold-weather soup from the Kalyn’s Kitchen blog. All you need is some prep time and a bit of patience.
What to buy: Farro is a whole-grain relative of wheat and spelt with a flavor reminiscent of hazelnuts and barley. Each grain stays firm and chewy—it’s hard to overcook, so there’s one less thing to worry about. You can find farro in most Italian groceries and well-stocked markets.
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 2 quarts chicken or vegetable broth
- 1 cup farro, soaked in cold water for 30 minutes and drained
- 1 medium butternut squash, peeled, seeds removed, and cut into medium dice (about 6 cups)
- 1 bunch kale, large stems removed and leaves coarsely chopped (about 4 cups)
- Freshly ground black pepper, for seasoning
1Heat the oil in a large soup pot over medium heat until shimmering, about 2 minutes. Add the onion and measured salt and cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the herbs and cook until fragrant, about 2 minutes.
2Add the broth and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the onion is soft, about 15 minutes more. Add the soaked farro and simmer, covered, for 10 minutes. Add the butternut squash and simmer, covered, until the squash is quite soft, about 30 minutes. Use a potato masher to mash some of the squash so it dissolves into the soup. Other pieces should remain whole.
3Add the kale to the soup and simmer, covered, about 20 minutes more. Taste and season with more salt as needed and pepper. Serve hot, in warm bowls.
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