Roasted Squash Soup Recipe

Directions

1. 1

   Prepare the Squash

   Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.

2. 2

   Roast the Squash

   Place the squash cut-side down on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until the flesh is tender. Remove from the oven and let it cool slightly.

3. 3

   Sauté the Aromatics

   While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and diced fennel bulb, and sauté for about 5-7 minutes until soft. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. 4

   Blend the Soup

   Scoop the roasted squash flesh out of its skin and add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches.

5. 5

   Cook the Farro

   In a separate pot, prepare the farro according to package instructions, typically by boiling it in water for about 25-30 minutes until tender. Drain any excess water and set aside.

6. 6

   Finish the Soup

   Stir in the balsamic vinegar and adjust seasoning with more salt and pepper to taste. If desired, you can thin the soup with more broth or water.

7. 7

   Serve the Soup

   To serve, pour the soup into bowls, top with crispy farro, crumbled ricotta salata, and citrus segments. Drizzle with lemon oil for an extra burst of flavor.