This soup recipe came from an idea I had a few months ago, long before the first butternut squashes were ready for picking. I think we have a winner! My husband absolutely loved this and I think we can safely say we're on the road to compromise, as long as this soup is with us.
You might want to double it for a crowd, or for lunches during the week. I'm going to make a GF version with buckwheat or quinoa. I absolutely love cold weather veggies. And soup. Lucky for me that's what I'm getting in my CSA share from La Nay Ferme. :)
Hearty Kale, Butternut, Barley Souporiginal recipe
Ingredients:1 Tbsp. oil
1 onion, diced
1/2 cup pearl barley
6-8 cups vegetable (or chicken stock)
2 cups cubed butternut squash (about 1/2")
3-4 large kale leaves, ribs removed and roughly chopped
salt and pepper, to taste
Instructions:Heat oil in a 3 quart pot. Add onion and cook over medium-high heat, stirring frequently, until onions softens and starts to turn golden. Add the barley, stir constantly and cook until golden brown. Add the stock, cover, and lower heat to a low simmer. Cook for about 20-25 minutes. Remove lid and add the butternut squash. Continue simmering for another 10-15 minutes, or until the squash is just barely tender. Add the kale and cook for a few minutes more. Ladle into bowls and serve piping hot.
Makes enough for 4 good-sized servings.
Print this post