Okay! The holidays are all over and done with and amazingly all our decorations are packed away. Now it is time to get back to the reality of . . . Winter! 2021 ended without a whole lot of snow in our area, but January started with quite the bang, with the double tap of both snow and bitter cold. Expect lots of warming soups, stews, and comfort food here, throughout this month!

My first post for the New Year is a veggie packed soup. Spinach & butternut squash are the biggies, with onion, celery, and mushrooms in there, too. Plus, there’s a grain in it. Farro takes that role, adding protein, additional fiber, vitamin, and minerals to the soup, as well as a nutty taste and chewy texture. For those unfamiliar with farro, it is a type of wheat, so this soup is not recommended for those with gluten issues. For the rest of us, this is a hearty, filling, & flavorful Winter choice.

Farro & Butternut Squash Soup

Farro & Butternut Squash Soup (adapted from eatingwell.com) Active: 30 minutes, Total: 4 hours 30 minutes, Makes: 8 (1-1/2 cup) servings 

Ingredients:

• 2 tablespoons olive oil
• 8 ounces fresh cremini mushrooms, sliced
• 1/2 teaspoon black pepper
• 1 large yellow onion, chopped (about 2 cups)
• 3 celery stalks, chopped (about 1 cup)
• 4 cups peeled butternut squash (from 1 squash)
• 4 cups water
• 4 cups unsalted vegetable stock
• 1 cup uncooked whole-grain farro
• 5 ounces coarsely chopped baby spinach (about 5 cups)
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup torn fresh basil leaves
• 3 tablespoons apple cider vinegar
• 7/8 teaspoon kosher salt
• 3 ounces Parmesan cheese, shaved (about 1 1/2 cups)

Prep the veggies to start.

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the pepper and cook, stirring often, until the mushrooms are browned, about 8 to 10 minutes.

Add the mushrooms to a skillet.

Cook the mushrooms for 8-10 minutes.

Add the onions and celery and cook, stirring often, until the onions and celery are slightly softened, about 4 minutes.

Add the onions & celery to the mushrooms.

Transfer the mushroom mixture to the inner pot of a 6-quart multicooker. Add the butternut squash.

Add the mushroom mixture and the butternut squash to the Instant Pot.

Stir in the water, stock, and farro. Lock the lid and turn the Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the farro and vegetables are tender, 4 hours.

Add the farro, water, & stock to the pot.

Just before serving, add the spinach, parsley, basil, vinegar, salt, and the remaining 1/4 teaspoon of pepper to the pot, stirring until the spinach wilts.

Add the spinach, herbs, & seasonings to the soup.

Stir the soup to wilt the spinach.

Ladle the soup into bowls and top them with the Parmesan cheese to serve.

Serve the soup with Parmesan cheese.

Here’s to starting 2022 off right!  ~Linda

Farro & Butternut Squash Soup (adapted from eatingwell.com) Active: 30 minutes, Total: 4 hours 30 minutes, Makes: 8 (1-1/2 cup) servings 

Ingredients:

• 2 tablespoons olive oil
• 8 ounces fresh cremini mushrooms, sliced
• 1/2 teaspoon black pepper
• 1 large yellow onion, chopped (about 2 cups)
• 3 celery stalks, chopped (about 1 cup)
• 4 cups peeled butternut squash (from 1 squash)
• 4 cups water
• 4 cups unsalted vegetable stock
• 1 cup uncooked whole-grain farro
• 5 ounces coarsely chopped baby spinach (about 5 cups)
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup torn fresh basil leaves
• 3 tablespoons apple cider vinegar
• 7/8 teaspoon kosher salt
• 3 ounces Parmesan cheese, shaved (about 1 1/2 cups)

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the pepper and cook, stirring often, until the mushrooms are browned, about 8 to 10 minutes. Add the onions and celery and cook, stirring often, until the onions and celery are slightly softened, about 4 minutes.

Transfer the mushroom mixture to the inner pot of a 6-quart multicooker. Stir in the squash, water, stock, and farro. Lock the lid and turn the Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the farro and vegetables are tender, 4 hours.

Just before serving, add the spinach, parsley, basil, vinegar, salt, and the remaining 1/4 teaspoon of pepper to the pot, stirring until the spinach wilts. Ladle the soup into bowls and top them with the Parmesan cheese to serve.