Hearty and Comforting Chunky Butternut Tomato Soup
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 2 celery ribs, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, crushed
- 16 oz cubed butternut squash
- 6 cups water or chicken stock
- 1 cup farro
- 1 (28 oz) can whole peeled tomatoes
- 1 (15.5 oz) can navy beans (or any small white beans), optional
- 2 tsp salt, or to taste
Instructions
- Heat oil in a large pot. Add onion, celery, and carrot and sauté until onion is soft. Add garlic and butternut squash and cook for another couple of minutes.
- Add water/stock, farro, and tomatoes. Bring to a boil. Cook for 40 minutes, or until squash is soft and farro is plump. If using beans, add them after 20 minutes.
- Squash some of the tomatoes with the back of a spoon. Optionally, you can smash some of the pieces of squash (using a fork) to add thickness and sweetness to the broth. Season with salt to taste and enjoy.
