This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.
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It’s the most wonderful time of the year – it’s soup season! I don’t know about you but not much brings me as much simple pleasure as making a big batch of delicious soup on a Sunday afternoon (along with some quick bread!) and enjoying it throughout the week.
And this Vegetarian Butternut Squash Farro minestrone soup is perfect for exactly that. It’s chocked full of hearty vegetables, filling Bob’s Red Mill farro, and creamy white beans. The soup itself is vegan but can be topped with salty cheese if you’d like.
I almost didn’t call this recipe minestrone since the soup doesn’t have pasta but the chewy farro actually makes a great replacement for pasta and even makes it feel a little more substantial to me. And the trademark tomato base that you get in minestrone is still there along with creamy white beans.
To make this Butternut Squash Farro Minestrone soup extra special, I whipped up a simple sage oil while it was simmering. The oil is nothing more than blending sage and quality olive oil together to create an herb-y oil that is then strained and drizzled. The end result is a nice punch of green and extra richness. Although the oil definitely added to the soup, I will say that I didn’t have any when I enjoyed the leftovers and they were almost just as good.
Leftover soup should be stored in an airtight container in the fridge. Make sure to thin out leftover soup with a little broth or water as the farro will continue to absorb the moisture as it sits.
This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.
- 2 Tbsp olive oil
- 1 red onion diced
- 2 carrots chopped
- 3 celery stalks chopped
- 1 medium butternut squash peeled, seeds removed, and chopped into 1 inch pieces
- 2 garlic cloves minced
- 2 tsp salt
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup Bob’s Red Mill Farro
- 1 28 oz can fired roasted tomatoes
- 1 can white beans drained and rinsed
- salty cheese for garnish (optional)
- 1/2 cup olive oil
- 10-15 sage leaves
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Heat two tablespoons of olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute until softened, about 5 minutes. Add in butternut squash and garlic and saute for another 30 seconds. Add broth, water, and farro and turn heat up to high. Once boiling, lower heat to medium, and let simmer for 20 minutes. Add tomatoes and white beans and let simmer for another 10 minutes.
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Meanwhile, combine sage leaves and olive oil in a high speed blender and blend for 20 seconds or until the sage has been completely blended. Strain through a fine mesh strainer and reserve the green oil for serving.
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When ready to serve, transfer soup to bowls and drizzle with oil, salty cheese, and pepper.
Looking for other soup ideas? I’ve got you covered:
- Easy Vegetarian Chickpea Noodle Soup Recipe
- Creamy Vegetarian White Chili
- Loaded Baked Potato & Cauliflower Soup with Coconut Bacon
- Spiced Carrot Soup with Green Tahini Swirl
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