About this recipe:This is a complete meal in a bowl: farro and sausage are served over a smooth vegetable soup made from butternut squash, potato and leeks. Perfect for a blustery evening!
250g pork sausages, casing removed
2 leeks, sliced
1 tablespoon extra virgin olive oil
300g butternut squash, peeled and cubed
300g potatoes, peeled and cubed
100ml white wine
2 tablespoons chopped rosemary
1 stock cube
grated Parmesan cheese to serve
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Method Prep:20min › Cook:30min › Ready in:50min
Heat a pan over medium heat. Add sausagemeat, stir to break it up and cook for 20 minutes or until browned on all sides. Remove from heat and keep warm.
Meanwhile, heat oil in a pan over medium-low heat; add sliced leeks and cook until wilted. Do not fry or they will turn too dark in colour. Add butternut squash and potato; stir to coat in oil. Season with salt and half of the rosemary.
Increase the heat, pour in the wine and boil to allow alcohol to evaporate. Add water and stock cube - water will need to submerge the vegetables, if not, add more. Cover and cook for 30 minutes, stirring once in a while.
The soup is ready when you can easily pierce the vegetables with a fork. If the soup has too much liquid, remove some stock. Blend with an immersion blender until smooth.
Meanwhile, cook the farro according to instructions (usually for 10 minutes in abundant boiling water). Drain al dente and add to the blended soup. Cook for 5 minutes to warm through.
Divide the soup into 4 bowls. Add 1 generous tablespoon of sausage on top and a pinch of the remaining rosemary. Sprinkle with grated Parmesan and serve.
If using a pressure cooker to cook the vegetables, cover the pot, turn on high heat and bring to pressure; then lower the heat and cook for 15 minutes. Release completely the pressure before safely open the pot.