Saturday, February 1, 2014

Butternut Squash and Farro Stew

This is one of the best soup recipes I've made! The whole fam enjoyed it. Two side notes: I used the lemon zest. I didn't end up serving it with the yogurt or cilantro. Seemed to be just dandy but these 2 items might just make it that much better! ENJOY!

1 tbsp olive oil
1 medium onion, sliced
2 tsp minced garlic
1 1/2 tsp sumac or lemon zest
1 tsp ground coriander
1/4 tsp ground black pepper
1 1/2 tsp kosher salt
2 1/4 cups vegetable broth
1 3/4 lbs peeled, cubed butternut squash
1 cup canned chickpeas, drained
1 1/2 cups cooked farro
Plain Greek yogurt

1. In a large sauce pan heat oil over medium heat. Add onion and garlic and cook, stirring often until soft, about 5 min. Stir in sumac or lemon zest, coriander, pepper, salt, vegetable broth, and squash. Bring to a simmer, cover and cook, stirring occasionally, until squash is tender, about 15 min.

2. Carefully remove 1 cup of the stew from the pan and allow to cool slightly. Puree in blender until smooth; return to pan. (Alternatively, you can use an immersion blender to partially puree the stew.) Add chickpeas and farro. Serve with yogurt, chopped cilantro, and extra sumac or lemon zest. 


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