Black Garlic Squash Soup with Toasted Farro and Lemon Chive Oil

Ingredients

• •1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• •4 cloves black garlic, minced
• •1 medium onion, diced
• •2 tablespoons olive oil
• •4 cups vegetable broth
• •1 cup cooked farro
• •2 tablespoons fresh chives, finely chopped
• •1 tablespoon lemon juice
• •2 tablespoons neutral oil (for lemon chive oil)
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.

2. 2

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced black garlic to the pot and cook for another 1-2 minutes, stirring frequently to release its flavor.

4. 4

   Transfer the roasted butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.

5. 5

   Use an immersion blender (or transfer the soup to a blender in batches) to purée the soup until smooth and creamy. Adjust the seasoning with additional salt and pepper as needed.

6. 6

   Prepare the lemon chive oil: In a small bowl, whisk together the neutral oil, lemon juice, and finely chopped chives. Set aside.

7. 7

   To serve, ladle the soup into bowls and top with a generous spoonful of cooked farro. Drizzle the lemon chive oil over the soup for a vibrant finishing touch. Optionally, garnish with extra chives or a sprinkle of black pepper. Serve warm and enjoy!