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Easy One-Pot Fall Vegetable Soup with Farro

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A cozy, hearty, and deeply satisfying one-pot soup made with butternut squash, farro, and kale. It’s the perfect comforting meal for crisp autumn days, ready in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cups butternut squash, peeled and cubed (about 1 small squash)
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup semi-pearled or pearled farro
  • 3 cups kale, stems removed and leaves chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional toppings: grated Parmesan cheese, drizzle of olive oil, red pepper flakes

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and the onion is translucent.
  2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Add the cubed butternut squash and the can of diced tomatoes (with juices). Stir to combine, scraping up any browned bits from the bottom of the pot.
  4. Pour in the vegetable broth, water, and bay leaf. Turn the heat to high and bring to a boil.
  5. Once boiling, stir in the farro. Reduce heat to low, cover, and simmer for 20-25 minutes, until the farro is tender and chewy and the squash is fork-tender.
  6. Remove the pot from heat. Stir in the chopped kale and let it wilt in the residual heat for 2-3 minutes.
  7. Remove the bay leaf. Season generously with salt and black pepper to taste. Ladle into bowls and add desired toppings.

Notes

The soup will thicken as it sits because the farro absorbs liquid. When reheating, add a splash of broth or water to thin it to your desired consistency. For a nuttier flavor, toast the farro in the dry pot for 1-2 minutes before adding the broth. This soup is even better the next day as flavors meld.

Nutrition

Keywords: fall vegetable soup, farro soup, butternut squash soup, one-pot soup, cozy soup, vegan soup, healthy soup, easy soup recipe

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