Farro, Swiss Chard and Butternut Squash Soup Recipe
Farro is an ancient Italian variety of wheat. It has a nutty flavour and a firm, chewy texture. It can be used in soups, salads, and stuffings. It can be bought in gourmet food stores, usually in one-pound bags.
Ingredients
- 1½ cups uncooked whole grain farro
- ¼ cup extra virgin olive oil
- 1 med size onion, chopped finely
- 4 Yukon Gold potatoes, peeled and cut in
- ½-inch cubes
- 2 pound butternut squash, peeled,
- seeded and cut into ½-inch cubes
- Salt and pepper to taste
- 2 pounds of Swiss chard, tough stalks
- trimmed, cleaned, and cut into ½-inch
- slices
- 8 cups chicken stock or vegetable
- stock(2-1Lt. Boxes)
Instructions
- 1
Bring 6 cups of salted water to a boil. Add farro, reduce heat and simmer for 11 minutes. The farro should still be chewy. Drain. This can be done a day or two ahead and refrigerated; it will be added to the hot soup later.
- 2
Heat the olive oil in a soup pot. Add the onions and sauté until translucent, about 5 minutes. Add the potatoes and squash, season with salt and pepper. Stir to coat everything with the oil. Add the Swiss chard, mix well again.
- 3
Add the stock. Raise the heat until the chard wilts; drop the heat so that the soup is simmering. Simmer for about 30 minutes or until the potatoes and squash are tender.
- 4
Add the cooked farro, cook for an additional 15 minutes so that all the flavours can come together.
- 5
Add more stock if needed to keep all the ingredients covered.
- 6
Season with salt and pepper. Serves 12 • The farro expands as it sits, so you may need more stock later. • You can drizzle a little olive oil over each bowl of soup – smooth and delicious. • This soup makes a large batch, so use what you need and freeze the rest. It will last 6 months in the freezer.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Farro, Swiss Chard and Butternut Squash Soup?
This Farro, Swiss Chard and Butternut Squash Soup recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this farro, swiss chard and butternut squash soup ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.