Barley and Butternut Squash Soup
It's soup season! I picked up a butternut squash in the reduced section of the local Tesco Express last week, for me, it is a given that is becoming soup...This made 10 big servings so I portioned up 8 and froze it. Food prep made easy, my fave!
Don't lose a finger trying to peel a butternut squash! Leave the skin on and roast. It turns a lovely chewy texture and blends well in a soup
Don't panic about measurements and timings. I don't measure a thing. Best thing about cooking for yourself is you get to make it yours.
Which goes for flavour too. If you like heat add a little chilli.
You can pop some whole cloves of garlic in the hollow of the squash as it roasts, but again...don't faff, just whack them in whole.
Make sure you cool the roasted veg before you blend...Health and safety peeps!
1. Chop your squash in half and scoop out the seeds and the mush and place the halves on a baking tray with your whole carrots.
2. Coat with a tiny amount of coconut oil and a little salt.
3. Pop in the oven at about 180 for about 30 mins...when they're soft, they're done
4. While they are roasting get a big pan. Pop about 200g of barley and 200g of red lentils into a pan of around 2-3 litres of water. Bring to the boil and simmer with the stock cube and any spices or herbs you like until soft
5. Blend the cooked and cooled squash and carrots, skin and all, with some of the water from the pan.
6. Add the blended veg back into the pan with the barley and warm through to serve, or cool and portion out to freeze for prep
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