Butternut Squash Soup with Barley

Butternut Squash Soup with Barley

Butternut Squash Soup with Barley
Serve with sautéed brussels sprouts, whole grain rolls. I am new to experimenting with winter squash soups. I had this mental barrier that they took too long to make and/or would be cumbersome to prepare. Imagine my surprise when I put together this highly nutritious, warming meal together in under 45 minutes. I am now a squash soup convert!
    Servings
    4people
    Cook Time
    45-50minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    45-50minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    For Butternut Squash Soup with Barley
    • 1cup pearled barley
    • 2cups water
    • 1/4teaspoon sea salt, divided
    • 1/2tablespoon olive oil
    • 1/2tablespoon butter
    • 1 sweet onion, diced
    • 2 cloves of garlic, chopped
    • 1/4teaspoon sea salt
    • 1 butternut squash, peeled, scooped and chopped into large squares
    • 2 carrots, peeled and chopped
    • 1 quart of low sodium vegetable stock
    • Salt and pepper to taste
    • 1/4cup half and half or cream *
    • Condiment: sherry, optional
    • whole grain rolls
    For Brussels Sprouts
    • 1pound Brussels sprouts, trimmed and halved
    • 2 cloves garlic, chopped
    • 1/2cup chicken broth or white wine
    • Salt and pepper to taste
    Instructions
    1. Place pearled barley, water, and pinch of salt in a medium saucepan. Cover, bring to a boil, reduce heat and simmer for about 20 minutes. Fluff with a fork, set aside and keep warm.
    2. While barley cooks, heat the oil and butter in a large saucepan over medium high heat. Sauté the onion, garlic and sea salt in the oil/butter mixture until onions are soft and fragrant. Add the butternut squash, carrots and broth. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes until squash and carrots are tender. When squash is tender, puree the squash mixture with an immersion blender (or place in a blender at low speed for a ½ minute). Transfer back to the saucepan, add the milk or cream until heated through.
    3. While the soup cooks, prepare the Brussels sprouts. Place the Brussels sprouts, garlic and chicken stock in a large skillet over medium-high heat. Cook the sprouts for 7-10 minutes, until tender. Season with salt and pepper to taste
    4. To serve, ladle the soup into soup bowls, top with a heaping scoop of barley and a splash of sherry, if using. Serve Brussels sprouts and some whole grain rolls on the side.
    Recipe Notes

    *Use oil in place of the butter, use vegan butter and replace the cream or milk with a plant-based version to keep it vegan.

    If you are not averse to adding a little meat to this meal, sauté in olive oil some chopped pancetta (Italian bacon) or regular or turkey bacon into the Brussels sprouts prior to simmering in the broth. Outstanding! Elevates the flavor to a whole new level. It’s my favorite way to serve Brussels sprouts.

    If you have some sharp cheddar or other pungent cheeses around, these make a nice accompaniment to this meal. I regularly like to serve high quality chucks of cheese with vegetarian soups.

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