Page 43 - CookBook-2020-V14
P. 43
FARRO & BUTTERNUT
SQUASH SOUP
INGREDIENTS INSTRUCTIONS
½ Cup - Ambrosia® Farro Add the farro and water to a medium sized pot. Bring to a boil then lower to
2 ½ Cups - Water a simmer. Cook according to the instructions on the package. Drain.
2 Tablespoons - Ambrosia® Extra Virgin Heat the olive oil in a large pot, and add the onions; cook over medium
Olive Oil heat for 5-10 minutes until translucent but not brown. Stir in the garlic and
¼ - Golden Onion, Finely Chopped continue cooking for 1 minute. Now add the squash chunks and vegetable
1 - Small Clove Garlic, Skin Removed, Finely stock. Simmer until the squash is soft and can be easily pierced with a fork;
Chopped about 10 minutes.
1.8 Lbs - Butternut Squash, Peeled, Deseeded
and Chopped into Chunks Heat ½ tablespoon extra virgin olive oil in a small skillet then add the sage
1 ½ Cups - Vegetable Stock ribbons. Cook over medium heat until crisp, stirring often. Remove from
¼ Teaspoon - Ambrosia® Kosher Salt heat and set on a plate, then add the pumpkin seeds to the same skillet.
½ Tablespoon - Ambrosia® Extra Virgin Cook over medium low heat, stirring constantly, until slightly toasted;
Olive Oil + Plus more for Drizzling 1-2 minutes.
8 - Sage leaves, Sliced into Ribbons When the squash is soft, remove from heat & puree until homogenous with
1 Tablespoon - Pumpkin Seeds a handheld immersion blender. Divide the soup among two bowls and top
Freshly Cracked Black Pepper to Taste with the farro, crispy sage ribbons, pumpkin seeds, a few cracks of pepper
& a swirl of extra virgin olive oil.
