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Vegetarian Butternut Squash Farro Minestrone

Vegetarian Butternut Squash Farro soup

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)

For the sage oil:

  • 1/2 cup olive oil
  • 10-15 sage leaves


  1. 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.

  2. 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.

  3. When ready to serve, transfer soup to bowls and drizzle with oil, salty cheese, and pepper.