Toss squash with 1 teaspoon of oil in bowl, and season with salt and pepper.
Toss apples with 1 teaspoon oil in separate bowl and season with salt and pepper. Arrange squash in single layer on a prepared baking sheet and apples in single layer on another.
Roast squash 32- 36 minutes or until tender and browned on bottoms.
Roast apples 22-24 minutes.
Meanwhile, heat ¼ teaspoon of vegetable broth in a large soup pot over medium-low heat.
Add shallots, and season with salt and ground black pepper.
Saute the shallots for approximately 7-10 minutes, or until shallots are cooked and translucent, stirring occasionally. Add cumin, coriander and red pepper flakes.
Cook 30 seconds or until fragrant.
Add farro and 6 cups of vegetable broth and bring to a boil. Reduce heat medium-low and cook 25 minutes or until farro is tender. Add more vegetable broth if needed.
Stir in squash and apples, and remove from heat.
Stir in 1 tbsp mint and lemon zest and tofu (if using).
Serve sprinkled with remaining mint and ¼ tsp lemon zest.
Notes
I would use less water the next time I make it - probably seven cups instead of eight - you can always add more water if needed - ALSO, if you want more protein - add some tofu into your hot bowl of chowder - warms up immediately and takes on the flavors of the soup Double the protein grams with Tofu
Nutrition Information
Calories: per 1½ cups - 275 Protein: 5 grams
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roastedbutternutsquashapplefarro/