Roasted Butternut Squash, Apple, and Farro Chowder | Vegetarian Recipe | Vegetarian Times Skip to main content

Roasted Butternut Squash, Apple, and Farro Chowder

Farro is an ancient whole grain related to wheat. When cooked, it has a chewy texture and slightly nutty flavor.



Ingredient Line: 
1 ½ lb. peeled butternut squash, diced (4 cups)
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4 Tbs. canola oil, divided
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3 large Jonagold or Golden Delicious apples, peeled, cored, and cut into large dice
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1 cup sliced shallots (4 large)
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½ tsp. ground cumin
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½ tsp. ground coriander
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¼ tsp. red pepper flakes
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⅔ cup semi-pearled farro
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2 Tbs. chopped fresh mint
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½ tsp. grated lemon zest


1. Preheat oven to 450°F. Line 2 large baking sheets with parchment paper. Toss squash with 2 Tbs. oil in bowl, and season with salt, if desired. Toss apples with 1 Tbs. oil in separate bowl, and season with salt, if desired. Arrange squash in single layer on 1 prepared baking sheet, and apples in single layer on other. Roast squash 32 to 36 minutes, or until tender and browned on bottoms. Roast apples 
22 to 24 minutes, or until browned.

2. Meanwhile, heat remaining 1 Tbs. oil in Dutch oven over medium-low heat. Add shallots, and season with salt, if desired. Cover, and cook 10 minutes, or until shallots are shrunken, stirring occasionally. Add cumin, coriander, and red pepper flakes, and season with salt, if desired. Cook 30 seconds, or until fragrant. Add farro and 8 cups water, and bring to a boil. Reduce heat to medium-low, and cook 25 minutes, or until farro is tender. Stir in squash and apples, and remove from heat. Stir in 1 Tbs. mint and 1/4 tsp. lemon zest. Serve sprinkled with remaining 1 Tbs. mint and 1/4 tsp. lemon zest.

Nutrition Information: 

5 g
Total Fat: 
10 g
Saturated Fat: 
<1 g
46 g
0 mg
22 mg
5 g
14 g
Serves 6

Comments on this Recipe

I substituted paprika for the red pepper flakes. I couldn't find semi-pearled farro so used pearled farro and let it simmer for an hour (per guidance from the 9/2011 issue). It was delicious!!

I prepared this soup this morning for today's lunch. Absolutely delicious. I did make a few substitutions for lack of precise ingredients on hand. I replaced the cumin and coriander with a briyani spice mix (1 tsp), used 3 large goldencrisp apples (which have a slight tart taste in comparison to the golden delicious), added vegetable broth in lieu of water, as well as pot barley rather than farro. The outcome was a beautiful harmony of flavours resulting in a great autumn soup.

Finally got a taste of fall weather and made this to celebrate. Unfortunately my local market was out of farro so I too used barley, which ended up being fine, although I'd love to make it again with the farro. I used two cartons of broth rather than water and it was just a delicious, flavorful, easy meal. I expect it will taste even better the next day. This one is a keeper.

used garam masala and curry, as didn't have plain cumin and coriander. it was so good i would recommend adding to the recipe--especially some curry. the warming spices are what make this soup work so well.

Farro is not an ingredient readily available to us. I will try this recipe using barley.

This is such an exciting autumn recipe. I am so excited to make it and serve it forth. Honors the Mother as we prepare for the quiet time of the year.

What is farro and where would I get it.

I didn't have farro so I used quinoa and I cut the liquid down to 4 cups. It was more "stewy" than soupy. I also used Better Than Bouillon "No Chicken" Broth - and a cup of apple cider. Wow. Spectacular!

i found a bag of farro at my local health foods store, next to the quinoa. they also sell it in bulk--very handy! it looks like puffed wheat cereal, but the grains are the size of sunflower seeds.

Could you use a slow cooker?

8 cups seemed a bit much for liquid but I always like to follow a recipe the first time. When it was done I still thought it was too soupy. I think next time I'll cut the water in half like some other folks have done. I added kale at the end because I thought it needed a little extra something.

yum! I chose to use quinoa rather than farro and was quite happy with the result. Also, didn't use mint. I put fresh basil and lemon thyme in mine. Delicious! Final note...... this is super easy and wonderful if done in a slow cooker :) I just threw all of the ingredients in and it came out great! Thanks, Vegetarian Times!