Autumn Minestrone Soup
Autumn Minestrone Soup is an easy minestrone soup recipe with winter squash, kale and farro instead of pasta. This soup is hearty, flavorful and perfect for fall!
Happy Fall! I’m so excited that it’s officially my favorite time of year. Time to roll out the red carpet for pumpkin (as if I haven’t already), apple, pear, winter squash, kale, and so many more of my faves.
It’s still hot here, but I was bound and determine to make an autumn inspired soup for today. I was sweating bullets when I ate it, but I finally got my soup. 🙂
I’ve really been craving soups and chili despite the heat here, and seeing so many great recipes out there for cold weather food has not been helping.
I’m not complaining about our beautiful weather here in CA, I just wish it was a smidge cooler.
Autumn Minestrone Soup
I love minestrone soup because it’s so hearty, but quite honestly, getting a good minestrone can be tough. I like mine loaded with veggies and beans, but I don’t care for a lot of potato or pasta.
This autumn minestrone soup recipe is jam packed with veggies just the way I like it, along with pancetta, beans, kale and farro instead of potato.
For even more flavor, I added fresh thyme, crushed rosemary, and a bay leaf, along with a chunk of parmesan cheese rind.
Perhaps you’ve seen the small, dark green pumpkins and wondered what they were? That’s kabocha squash. It’s a Japanese pumpkin, but it’s somewhat starchy like potato, which makes it perfect in mashed potatoes and soups.
It can be a bit hap-hazard trying to cut it, but it can be done with a good, sharp knife. I normally place it on a cutting board right side up, and cut from the top middle, down the side, away from myself.
You can work your way around the other side and crack it open pretty easily. Scoop out the seeds, cut each half into 4-5 large wedges, lay them on their sides, and cut the peel off from top to bottom.
It takes about 5 minutes to prep, and I promise that it’s worth every second.
Recipe tips and substitutions
Kabocha squash may be substituted with butternut squash or sweet potato.
For a gluten-free minestrone soup, omit the farro or sub with quinoa or gluten-free pasta.
Craving more soup? Try these soup recipes.
Serve Autumn minestrone with these side dishes:
Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 11mg Sodium: 675mg Carbohydrates: 44g Fiber: 10g Sugar: 10g Protein: 16g