Autumn Harvest Soup with Butternut Squash, Kale, and Farro or Brown Rice

KALYN'S KITCHEN(2)
Pickles: "i added dried porcini mushrooms and the broth i b…" Read More
10Ingredients
70Minutes
330Calories

Ingredients

US|METRIC
  • 1 cup farro (can also use brown rice, see instructions below)
  • 1 onion (finely chopped)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage (rubbed sage)
  • 4 quarts chicken stock (I used homemade chicken stock, but you can use canned stock or stock from a carton)
  • 6 cups butternut squash (diced)
  • 4 cups kale (chopped, I used Red Russian Kale, but other kale varieties would work)
  • salt
  • ground black pepper
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    NutritionView More

    330Calories
    Sodium33% DV800mg
    Fat11% DV7g
    Protein37% DV19g
    Carbs18% DV53g
    Fiber24% DV6g
    Calories330Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol15mg5%
    Sodium800mg33%
    Potassium1080mg31%
    Protein19g37%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A280%
    Vitamin C70%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Pickles a year ago
    i added dried porcini mushrooms and the broth i boiled them in and it came out quite good! lots of flavor. added vegan cheese. will make again 👍🏻
    Gaby Hobbs 2 years ago
    Pretty tasty and reheats well. Not too complicated to make. The balsamic vinegar adds nice flavor. Great fall soup!

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