- Level
- easy
- Prep Time
- 20 mins
- Cooking Time
- 1 h
- Serves
- 6
Ingredients
- 1
- onion, finely chopped
- 1
- carrot, diced
- 2 tbsp
- olive oil
- 30 ml
- 1
- garlic clove, finely chopped
- ½ cup
- pearl barley, rinsed and drained
- 100 g
- 8 cups
- chicken broth
- 2 litres
- 2
- thyme branches
- 4 cups
- butternut squash, peeled, seeded and cubed (about 1 small squash)
- 600 g
- 3 cups
- baby spinach, chopped
- 75 g
- 2 tbsp
- flat-leaf parsley leaves, finely chopped
- 2 tbsp
- chives, finely chopped
- Fresh Parmesan cheese, finely grated, for serving
Directions
- Step 1
- In a pot, over medium heat, soften the onion and carrot in the oil. Add the garlic and continue to cook for 1 minute. Add the barley, broth and thyme. Season with salt and pepper. Mix well. Bring to a boil. Cover and simmer for 25 minutes.
- Step 2
- Add the squash to the pot. Cover and continue to cook for 20 minutes or until the barley and squash are tender. Remove from the heat. Remove and compost the thyme springs. Add the spinach and herbs to the pot. Stir just until the spinach is wilted. Adjust the seasoning.
- Step 3
- Serve the soup in bowls. Sprinkle with Parmesan, to taste.
Tips
The soup will be just as delicious the next day. Add more broth, as needed, when ready to reheat the soup because the barley will have absorbed a large quantity of the liquid as it cools.
