Instructions

1. Pour the oil a large pot and add chopped onions, salt and pepper. Cook over medium heat until the onion is softened a bit. About 8 minutes. Add the chopped carrot and stir. Let cook another 5 minutes or so.
2. In the meantime chop your pork. For soups I like to actually grind my pork in the food processor, so it will almost melt into the soup. You want it almost like a paste.
3. Also prepare your butternut squash. Here’s how I do it: Cut the squash into 1 inch rings. Peel each ring, and then chop into 1 inch cubes. When you get to the round end, take the seeds out and discard them.
4. Add the ground pancetta, stir and then add the sage. Let this cook for about 5 minutes, until the pancetta gives up its fat. Then add the wine and let it bubble away.
5. Add the squash and farro and stir to coat with the fats of the pan. Add about 6 cups water.The water should come up about 2 inches from the top of the contents of the pan. Stir well, and bring to a simmer.
6. Let cook, covered, until the farro is tender. Check often for the level of the water. It’s hard to say how long this will take since all grains are different. Mine took only about 25 minutes.
7. Eat immediately drizzled with extra virgin olive oil.
8. If you do let this soup sit for a while, you’ll notice that all of the broth will be absorbed by the farro. That’s ok. Just add a cup or more of water and reheat, letting the flavors blend, to make it more ‘soupy’.