Roasted Butternut Squash, Apple & Farro Chowder
 
Prep time
Cook time
Total time
 
Roasted Butternut Squash, Apple & Farro Chowder
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1½ lbs peeled butternut squash, diced (4 cups)
  • 2 teaspoons of extra-virgin olive oil (seperated)
  • 3 large jonagold or Golden delicious apples, peeled, cored, and cut into large dices
  • 1 cup sliced shallots (4 -6 large)
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp red pepper flakes
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • ⅔ cup semi-pearled farro ( buy semi pearled farro, which cooks in 25 minutes - pearled farro takes almost and hour)
  • 2 tbs chopped fresh mint
  • 1 tsp grated lemon zest
  • 6 cups vegetable broth & ¼ cup for sautéing
Instructions
  1. Preheat oven to 450 degrees.
  2. Line 1 large baking sheets with parchment paper.
  3. Toss squash with 1 teaspoon of oil in bowl, and season with salt and pepper.
  4. 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.
  5. Roast squash 32- 36 minutes or until tender and browned on bottoms.
  6. Roast apples 22-24 minutes.
  7. Meanwhile, heat ¼ teaspoon of vegetable broth in a large soup pot over medium-low heat.
  8. Add shallots, and season with salt and ground black pepper.
  9. Saute the shallots for approximately 7-10 minutes, or until shallots are cooked and translucent, stirring occasionally. Add cumin, coriander and red pepper flakes.
  10. Cook 30 seconds or until fragrant.
  11. 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.
  12. Stir in squash and apples, and remove from heat.
  13. Stir in 1 tbsp mint and lemon zest and tofu (if using).
  14. 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/