The original recipe is for farro instead of barley but I could not find farro so I substituted pearl barley instead. It was great. I will keep looking for farro and give it a try that way too. Hayley and her friend polished off my left overs so it was a hit with others as well. Very nice soup. Goes on my list of must make fall and winter soups. Called a soup but really eats more like a stew, thick and chunky – very nice. Dylan even tried a piece of the apple.
Roasted Butternut Squash, Apple and Barley Soup
adapted from Vegetarian Times Reader’s Top-Rated Recipes
2 lb butternut squash, peeled and cubed (about 1 small squash)
5 tbsp olive oil, divided
3 large Golden Delicious apples, peeled, cored and cubed
1 cup sliced shallots (4 large)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
2/3 cup pearl barley
3 tbsp chopped fresh mint
zest of 1/2 lemon
1. Pre-heat oven 450 degrees F. Prepare two baking sheets with parchment paper.
2. Toss squash with 2 tbsp oil in a bowl and season with seas salt, pour onto one baking sheet.
3. Toss the apples with 2 tbsp oil in a bowl with sea salt and pour onto other baking sheet.
4. Roast the squash for 10 minutes then add the apples baking sheet and continue to bake for 25 minutes (total 35 min for squash).
5. Heat 1 tbsp oil in large pot over medium-low heat, add shallots, cover and cook 10 minutes – until soft. Stir occasionally. Add 1-2 tbsp water if too dry.
6. Add coriander, cumin and pepper flakes. Cook for 1 minute.
7. Add 7 cups of vegetable stock and barley, bring to a boil and simmer 30 minutes.
8. Add in squash and apples. Remove from heat, add mint and lemon zest, adjust seasoning with sea salt and freshly ground black pepper.
9. Serve
