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

Kalyn's KitchenReviews(1)
Gaby H.: "Pretty tasty and reheats well. Not too complicate…" Read More
10Ingredients
330Calories
70Minutes

Ingredients

  • 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
Read Directions

NutritionView more

330Calories
Sodium33%DV800mg
Fat11%DV7g
Protein37%DV19g
Carbs18%DV53g
Fiber24%DV6g

PER SERVING *

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 A
Vitamin C
Calcium
Iron

* 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(1)

Yummly User
Gaby H. 1 Dec 2017
Pretty tasty and reheats well. Not too complicated to make. The balsamic vinegar adds nice flavor. Great fall soup!