Butternut Squash Soup with Einkorn, Crispy Sage and Toasted Pumpkin Seeds
Einkorn, also called farro monococco or farro piccolo, is the oldest grain in the world. It’s one of three hulled wheats: farro piccolo or small farro, farro medio or medium farro and farro grande or large farro. Grown in Tuscany and in other mountainous parts of Italy, it’s a prized ancient grain that is versatile in the kitchen. The grains are often used in soups, salads, and as a risotto while milled into flour it is used for breads, pizzas and other baked goods.
Serves: 2
Add the einkorn and water to a medium sized pot. Bring to a boil then lower to a simmer. Cook according to the instructions on the package. Drain.
Heat the olive oil in a large pot, and add the onions; cook over medium heat for 5-10 minutes until translucent but not brown. Stir in the garlic and continue cooking for 1 minute. Now add the squash chunks and vegetable stock. Simmer until the squash is soft and can be easily pierced with a fork; about 10 minutes.
Heat 1/2 tablespoon extra virgin olive oil in a small skillet then add the sage ribbons. Cook over medium heat until crisp, stirring often. Remove from heat and set on a plate, then add the pumpkin seeds to the same skillet. Cook over medium low heat, stirring constantly, until slightly toasted; 1-2 minutes.
When the squash is soft, remove from heat and puree until homogenous with a handheld immersion blender. Divide the soup among two bowls and top with the farro, crispy sage ribbons, pumpkin seeds, a few cracks of pepper and a swirl of extra virgin olive oil. Buon appetito!
