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! This warming bowl of goodness is all about your lower energy centers assisting you in unblocking your Root, Sacral, Solar Plexus Chakras, while also balancing your Heart Chakra. With every spoonful feel yourself supported by Mother Earth and able to move through your day with ease and grace.
    Servings
    4people
    Cook Time
    45-50minutes
    Meal Plan
    Add to Meal Plan:
    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
    • 1/2-1tablespoon olive oil
    • 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 plant-based 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 vegetable 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 in a large saucepan over medium high heat. Sauté the onion, garlic and sea salt in the oil 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 vegetable 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

    FOOD ENERGY:

    ROOT: carrots, onions, garlic
    SACRAL: carrots, olive oil, plant-based milk or cream, water
    SOLAR PLEXUS: butternut squash, carrots, garlic, barley, whole grain rolls (if serving)
    HEART: Brussels sprouts (if serving)
    CROWN: made with love

    *If you'd like a buttery feel to the soup replace 1/2 tablespoon of the oil with vegan butter.  You can also use regular plant-based milk as a substitute for the half and half.  

     

     

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