Winter Minestrone with Butternut Squash and Emmer

Brimming with winter squash, ribbons of hardy kale, tender chickpeas, and sturdy whole grains, this winter minestrone is the kind of soup that’ll carry you through the darkest, coldest days of the season.

This is one of those recipes that’s endlessly adaptable. It’s more of an idea tossed together in a pot than a proper recipe. A riff on what’s available in your pantry an at the farmers market. Some homemade bone broth. A can of tomatoes. Beans and grains. The last of the winter veg tucked away in your crisper drawer – it all works here.

Cannellini beans can stand in for the chickpeas. Whole wheat orzo or another small, tiny pasta can substitute for emmer. Swiss chard or even spinach can find a place instead of kale. And, any which way, it seems to turn out just right.

It comes together without a fuss and is mercifully light on your budget. Warming, wholesome, packed with fiber, it’s a soup that we return to again and again.

Key Ingredients + Substitutions

Aromatic vegetables include onion, garlic, celery and carrots. They give the soup a richness, and you’ll find them as the base in most minestrone recipes.

Dried herbs include thyme, basil, oregano and crushed red pepper. You can swap in fresh herbs if you have them, but add less since dried herbs are more concentrated.

Butternut squash forms the bulk of the veg in the soup. If you don’t have butternut squash, you can swap in another winter squash option – kabocha, red kuri, and pie pumpkins will work, too.

Kale added right at the very end adds color, flavor and a good dose of fiber. You can also substitute most other hardy winter greens (mustard greens, spinach, chard).

Emmer is an ancient grain related to einkorn and spelt. It tastes deliciously nutty with a chewy texture. You can swap in small whole-wheat pasta, such as orzo or ditalini.

Chickpeas add bulk and give the soup plenty of fiber and a protein. Other options include cannellini beans, cranberry beans, or even kidney beans.

Chicken broth and diced tomatoes pull the soup together. Just about any broth recipe will work here,

Tip on Cooking Emmer

Emmer benefits from soaking overnight. Dump the emmer into a bowl, cover it with warm water and let it soak for up to 8 hours. Drain. Then pressure cook for 20 minutes or cook on the stove until tender.

Winter Minestrone Recipe

Overflowing with vegetables and brimming with nourishing, wholesome fats, this winter minestrone makes for a nourishing, nutrient-dense supper during the darkest days of the year.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

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Ingredients

Preparing the Minestrone

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion (chopped)
• 3 garlic cloves (chopped)
• 3 medium carrots (chopped)
• 3 ribs celery (chopped)
• 1 ½ teaspoons fine sea salt (plus additional to taste)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon crushed red pepper
• 2 ½ cups cubed butternut squash
• 6 cups chicken broth
• 1 (13.5 ounce can) diced tomatoes
• 1 ½ cups chickpeas (cooked)
• 1 ½ cups emmer berries (cooked)
• 1 bunch kale (stemmed and sliced thin)

Instructions

• Warm the olive oil in a stock pot or Dutch oven placed over medium heat. Stir in the onion, garlic, carrots and celery. Sprinkle with sea salt and cook until fragrant, about 6 minutes. Stir in the basil, oregano, thyme and crushed red pepper, and continue to cook for a further 3 to 4 minutes or until the vegetables have softened.

• Stir the butternut squash into the pot, and then continue to cook a further 3 to 4 minutes, or until it begins to soften around the edges. Pour in the chicken broth and tomatoes. Bring to a simmer over medium-high heat, then turn down the heat to medium-low and continue cooking until the squash is tender and cooked through.

• Stir in the chickpeas and emmer, and continue cooking for 5 minutes. Turn off the heat, stir in the kale and let it wilt in the residual heat of the pot, about 5 minutes further. Serve hot. Store any leftovers in an airtight container in the fridge for up to 5 days.

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Recipe Questions

Can I freeze it?

Yes, minestrone freezes well. Pour leftover soup into a freezer-safe container, allowing at least ½-inch of headspace. Freeze for up to 6 months.

To serve, thaw overnight in the fridge and warm on the stove.

Should I use dried chickpeas or canned chickpeas?

Either dried chickpeas that you cook (soak overnight, pressure cook for 6 minutes or cook on the stove until tender) or canned chickpeas work.