Autumn Harvest Soup with Butternut Squash and Kale

Ingredients

• 1 cup Farro
• 1 onion, finely chopped
• 2 tsp. olive oil
• 1 tsp. dried thyme
• 1/2 tsp. dried sage, rubbed sage
• 6 cups chicken or vegetable stock
• 6 cups diced butternut squash
• 4 cups chopped kale
• Salt and fresh ground black pepper to taste
• 1-2 T balsamic vinegar, optional
• Freshly grated Parmesan for serving

Directions

1. Cover the Farro with cold water and leave it to soak for 15-30 minutes. If you are using rice instead, you can move right along without soaking it.
2. Cut the butternut squash into pieces no larger than 3/4 inches across.
3. Finely chop the onion. Warm the olive oil in a large soup pot, add the onion, and cook it for about 5 minutes, until it begins to soften.
4. Sprinkle in the thyme and sage, then continue cooking for 2-3 minutes so the herbs can bloom in the oil.
5. Pour the chicken or vegetable stock into the pot and bring it to a gentle simmer.
6. Drain the Farro and stir it into the simmering stock. Cook for 10 minutes. If you are making the soup with brown rice, skip this early 10 minutes of simmering.
7. Add the squash to the pot and simmer for about 30 minutes, until the pieces are very tender.
8. Press some of the softened squash with a potato masher so it breaks down into the broth, while still leaving plenty of chunks intact.
9. As the soup cooks, wash the kale and chop it.
10. Stir the kale into the soup and let it simmer for about 20-30 minutes more, until the greens are cooked down the way you like them.
11. Add salt and fresh ground black pepper to taste.
12. Just before serving, stir in a tablespoon or two of balsamic vinegar if you want that little bit of brightness.
13. Ladle the soup out hot, with freshly-grated Parmesan cheese available at the table if desired.