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Autumn Harvest Soup with Butternut Squash and Kale

Name: Autumn Harvest Soup with Butternut Squash and Kale
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup Farro; 1 onion, finely chopped; 1 tsp. dried thyme; 1-2 T balsamic vinegar; 1/2 tsp. dried sage; 2 tsp. olive oil; 4 cups chopped kale; 6 cups chicken or vegetable stock; 6 cups diced butternut squash; freshly grated Parmesan for serving; salt and fresh ground black pepper to taste

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

1 cup Farro

1 onion, finely chopped

2 tsp. olive oil

1 tsp. dried thyme

1/2 tsp. dried sage

6 cups chicken or vegetable stock

6 cups diced butternut squash

4 cups chopped kale

salt and fresh ground black pepper to taste

1-2 T balsamic vinegar

freshly grated Parmesan for serving

Directions

Soak Farro in cold water 15-30 minutes. Cut butternut squash into cubes not more than 3/4 inches across. Chop onion, then heat olive oil in bottom of large soup pot, add onion and saute about 5 minutes. Add thyme and sage and cook 2-3 minutes more. Add chicken or vegetable stock to the soup pot and bring to a low simmer. Drain Farro and add to stock, then simmer 10 minutes. Add butternut squash cubes and simmer about 30 minutes, or until squash is quite soft. Use a potato masher to mash some of the squash so it dissolves into the soup, leaving other pieces whole. While soup simmers, wash and chop kale. Add kale to soup and simmer about 20-30 minutes more. Season to taste with salt and fresh ground black pepper. If desired, stir in a tablespoon or two of balsamic vinegar right before you serve the soup. Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.