Chicken and Butternut Squash Stew with Farro

Chicken and Butternut Squash Stew with Farro
from Top Ate on Your Plate

Serves 4-6

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 Vidalia onion, finely chopped
• 1 1/2 teaspoon dried oregano
• 4 cloves garlic, grated
• 4 cups low-sodium chicken broth, divided
• 1 cup water
• 1 cup uncooked farro
• 1/2 teaspoon salt
• 1 can (14-oz) diced tomatoes
• 1 medium butternut squash, cubed and roasted (recipe included here)
• ½ cup pure pumpkin
• 2 cups cooked chicken breasts, diced or shredded
• 1-2 cups fresh spinach baby spinach leaves
• Goat cheese chunks or crumbles for serving

Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions, oregano, and garlic. Sauté for 3-4 minutes. Add the broth, water, tomatoes and farro and bring to a boil. Simmer for 45-50 minutes or until the farro has absorbed all the liquid. Farro should be chewy when done.
2. While farro is cooking, in a blender or food processor, puree pumpkin, 1 cup of chicken stock and ½ of the butternut squash. Reserve the other half of the squash to put in the stew as chunks.  
3. Pour the puree into the stew and stir to combine. Fold in the reserved squash and the chicken. Cook for 5 minutes. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm with goat cheese, if desired.

Note: One of my favorite parts of this recipe is how half the squash is pureed to to achieve a stew-like consistency. It could be prepared as a soup without pureeing any squash or by pureeing more squash for an even thicker consistency.