This warming, orange hued stew is the perfect salve for winter’s coldest days. It leans heavily on hearty, plant-based ingredients; winter squash brings sweetness, chickpeas add body and a healthy dose of protein, and toothsome farro adds a meaty chew. The unsung hero of this recipe is the addition of crème fraîche to serve, so we urge you not to skip it!

Vilda Gonzalez, @vildasaskiagonzalez


  • 2 tablespoons ghee, or 1 tablespoon each butter and olive oil
  • 1 large yellow onion, thinly sliced
  • Sea salt to season
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon curry powder
  • ½ teaspoon cayenne or a chili powder with similar heat
  • 1 tablespoon chopped fresh thyme

  • 3 heaping cups cubed winter squash
  • 3½ cups dense chicken stock, or vegetable stock
  • 1 bay leaf
  • 2 cups cooked chickpeas
  • 1½ cups cooked farro, or another toothsome whole grain
  • Small splash apple cider vinegar
  • Crème fraîche and fresh thyme to serve
Cookware Used
8.5-Inch Stainless Steel Sauce Pan
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Beyond Measure 4-Cup
Large Glass Measuring Cup
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Beyond Measure 2-Cup
Small Glass Measuring Cup
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In Saucy set over medium heat, melt the ghee to coat the pan. Add the onions and a generous pinch of salt. Cook until the onions are softened and begin to caramelize around the edges, about 10 minutes. Add the garlic, curry powder, chili powder, and thyme. Stir to coat, and cook for another minute or two until the flavors have bloomed. Add the winter squash, chicken stock, bay leaf and a generous pinch of salt. Bring to a boil, then lower to maintain a gentle simmer. 

Cook until the squash is just tender. Transfer ⅓ of the pan’s contents to a blender, and blend until smooth. While this step isn’t entirely necessary, it helps to make the soup creamier without the addition of cream. Return this puree to the pan, and add the chickpeas and farro. Simmer for another 15 minutes. Take off the heat and season with a small splash of apple cider vinegar and a pinch of salt. Taste for seasoning and adjust if necessary.

Serve topped with a generous dollop of crème fraîche and a sprinkle of fresh thyme.