Now that the weather’s getting colder, it’s time for some tasty soups to warm me up after playing outside. Substitute vegetable broth for the chicken broth to make it vegetarian.
1/2 cup barley
2 tbsp. unsalted butter
1 onion, finely chopped
3 lbs. butternut squash, peeled, seeded, cut into 1 1/2 inch pieces*
5 cups low sodium chicken broth
2 sprigs thyme
1/4 cup cream
*I don’t weigh my squash. I used 1 large squash for this recipe, and put as much as I could in the pot, allowing for it to be covered by the broth.
1) Bring a small pot of water to boil, then add barley. Cook until tender, about 30 minutes. Drain and set aside.
2) Meanwhile, melt butter in large Dutch oven over medium heat. Saute onion until softened.
3) Add butternut squash, broth, thyme, and nutmeg and bring to simmer. Cover and simmer until squash is tender, about 20 minutes.
4) Remove thyme sprigs. Purée in blender or food processor to desired consistency. If you want some chunks and texture to your soup, just a few quick pulses will do.
5) Return to pot. Put on low heat, stir in cream and cooked barley. Add additional broth/water if needed. Salt and pepper to taste.
Can be frozen in ice cube trays for quick and easy baby/toddler size meals.
This recipe is adapted from America’s Test Kitchen’s, “Butternut Squash Soup.”