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Butternut Squash & Barley Soup

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Butternut Squash and Barley Soup
2008-07-25 Side Dish
4.6 58

Quick cooking barley gives makes pureed vegetable soup extra hearty.

  • Servings: 6


1 cup Quick Cooking Barley
2 Tbsp Extra Virgin Olive Oil
1 bunch Leeks
8 cups Fat Free Chicken Broth
5 Medium Carrots
¾ tsp Sea Salt
¼ tsp Thyme
⅛ tsp Ground Black Pepper
2 cups Butternut Squash, peeled and diced
1 Large Bunch Spinach


Cook barley according to package directions. Thinly slice leeks, white part only. Peel and dice carrots. Peel and cube squash. Heat oil in heavy stock pot over medium-low heat. Cook leaks until soft, about 10 minutes. Add broth, carrots, salt, thyme, and pepper. Bring to simmer then stir in squash. Simmer until vegetables can be easily pierced with a fork, about 8 minutes. Stir in spinach and barley, continuing to simmer until spinach wilts.

Helpful Tips:

To make this recipe even easier, purchase butternut squash already peeled, cubes, and bagged. This recipe is high in fiber, low in calories and fat, and contains no cholesterol.