Butternut Squash, Kale, and Farro Soup Recipe

Name: Butternut Squash, Kale, and Farro Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Heat the oil in a large soup pot over medium heat until shimmering, about 2 minutes.
2
Add the onion and measured salt and cook, stirring occasionally, until the onion has softened, about 8 minutes.
3
Add the herbs and cook until fragrant, about 2 minutes.
4
Add the broth and bring to a simmer, about 15 minutes.
5
Once simmering, reduce the heat to low and continue simmering, covered, until the onion is soft, about 15 minutes more.
6
Add the soaked farro and simmer, covered, for 10 minutes.
7
Add the butternut squash and simmer, covered, until the squash is quite soft, about 30 minutes.
8
Use a potato masher to mash some of the squash so it dissolves into the soup.
9
Other pieces should remain whole.
10
Add the kale to the soup and simmer, covered, about 20 minutes more.
11
Taste and season with more salt as needed and pepper.
12
Serve hot, in warm bowls.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 1 teaspoon kosher salt, plus more for seasoning, 1 teaspoon chopped fresh thyme, and more.

Yes, Butternut Squash, Kale, and Farro Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!