This one-pot wonder combines chewy nutty farro, creamy sweet squash, meaty mushrooms, and umami-rich miso for an ultra-comforting meal. Lemon and ginger help to soothe your digestive system and add a nice spicy kick and brightness.
P.S. The texture of this stewy farro turns into a risotto-like consistency the next day. So good topped with a fried egg!
Ingredient Highlight
Winter squash! These dense, sweet, creamy root veggies are a great source of carotenoids (a precursor to vitamin A), vitamin C, vitamin B6, magnesium, and potassium. They are a really nourishing food for athletes and runners because they contain electrolytes, are a great source of complex carbohydrates and immune-boosting vitamins.
P.S. Choose squash that feels firm with no soft spots.
Servings 4 People
Prep Time 15 minutes 
Cook Time 35 minutes Ingredients
- 2 tbsp olive oil
- 2 tbsp whole coriander and/or cumin seed (1 tbsp ground)*
- 1 1 small winter squash (about 1.5 lbs), peeled, cut into ½-inch cubes (about 3 cups) (butternut, kabocha, acorn)
- 8 oz shiitake or cremini mushrooms, thinly sliced (about 2 heaping cups)
- 1 cup farro**
- 4 cups water
- 1 tsp kosher salt
- 1 bunch kale or chard, stems removed, leaves chopped about 4-5 cups
- ¼ cup mellow white miso paste
- 1-2 tbsp grated ginger***
- 1-2 tbsp lemon juice***
- 4 fried eggs (optional)
- Black pepper
- *I like the texture of adding whole spices, but ground works too. I prefer a blend of coriander and cumin, but you can pick one or the other.
- **Farro cooking time can vary depending on brand and type of farro. Use Bob’s Red Mill brand of farro – it is the best and cooks in just 25 minutes.
- ***2 tablespoons of ginger will give it a strong ginger spice/flavor, which I prefer but my boyfriend did not. So you decide! Same goes with the lemon.
- Highly recommend topping this with the Spiced Oil from this recipe! Really takes it up a notch.
Instructions
- In a large pot over medium heat, add the oil and coriander and/or cumin and cook, stirring often, until fragrant, about 1 minute.
- Stir in the squash, mushrooms, farro, water, and salt and stir to combine. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, rapidly for about 30 minutes, or until the farro is tender, stirring halfway through. If your farro takes longer to cook and the liquid is reducing too much, just stir in some more water.
- Stir in the greens, submerging them into the liquid, and cook until wilted, about 1 minute. Remove from heat.
- Add your miso paste to a heat-proof bowl and add at least ½ cup of hot liquid from the pot to that bowl. Transfer a few pieces of squash to the same bowl (helps to thicken the soup). Use a fork to mash the miso/squash until it dissolves. Stir back into the pot along with the ginger and lemon. You can start with 1 tablespoon of each ginger and lemon and add more, to taste.
- Serve topped with a fried egg (if using) and fresh black pepper.
Items you can prep ahead (optional)
- Prep 3 cups winter squash (1 small)
- Prep greens (4-5 cups chopped)
- Grate ginger
- Make recipe
Substitutions:
- To make gluten-free, substitute farro with short grain brown rice. It may take longer to cook, so adjust cooking time accordingly. You could also substitute with quinoa or millet.
- Use any winter squash or sub with sweet potato
- Mushrooms can be skipped if you don’t like them. Add in some extra squash and greens.
- Miso adds so much richness to this recipe, but if you don’t have it, stir in 1-2 tablespoons of soy sauce or tamari and be sure to mash a lot of the cooked squash to thicken the liquid.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- This will thicken up a lot in the fridge, turning into a risotto-like consistency, which I love! Warm up it in the microwave or on the stove. If you want it more soupy, stir in some water.
- Stir in a squeeze of lemon and top with a fried egg!
