Roasted Butternut Squash Soup with Farro
A hearty, filling butternut squash soup that always hits the spot!
Servings Prep Time
8people 25minutes
Cook Time
90minutes
Servings Prep Time
8people 25minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper, Scatter cubed butternut squash and apples on prepared baking sheet. Drizzle with olive oil, salt and pepper. Roast for approximately 40 minutes, or until squash and apples start to brown and caramelize.
  2. While squash is roasting, prepare vegetables to saute. Heat canola oil in a large stock pot over medium heat. Add diced onions and saute for 5-10 minutes, until translucent. Add minced garlic and ginger and saute an additional 2 minutes. Add carrots and saute until softened. Season generously with kosher salt and ground black pepper.
  3. Pour in white wine and deglaze the bottom of the pot.
  4. Add roasted squash and apples and any released juices to pot. Add farro, then water. Mix well. Bring to a boil. Cover, lower heat to simmer, and allow to cook for 30 minutes.
  5. Using an immersion blender, blend soup to desired consistency. Taste and add salt if needed. Serve hot and enjoy!