Hearty Butternut Squash Barley Soup Recipes

HEARTY BUTTERNUT SQUASH BARLEY SOUP

Steps:

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground chicken and cook breaking into small pieces with the back of a wooden spoon.
• Once the chicken is cooked through, add the chicken stock, water, green and yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
• In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
• Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
• Add the parsley and turn off the heat.

HEARTY BUTTERNUT SQUASH SOUP

Steps:

• In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BUTTERNUT SQUASH AND BARLEY SOUP

Steps:

• Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.

HEARTY KALE, SQUASH AND BEAN SOUP

Steps:

• Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
• Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
• Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
• Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
• To serve, ladle into bowls. Finish with a drizzle of olive oil.