Yup…the cold has officially kicked in here in London and there is no chance of getting away from it, so you might as well embrace it with this heart-warming, delicious soup. It also has a bunch of healthy, immune system boosting spices in it to help you get through this season unharmed!
+ you can adapt this recipe to be omnivore, vegetarian or vegan friendly!
What you’ll need:
__ 1 medium size butternut squash, peeled and cubed into 1 inch pieces
__ 2 small red onions, peeled & chopped
__ 4 garlic cloves, peeled & chopped
__ 1 fresh red chilli, chopped
__ 100g pearl barley
__ raw coconut oil
__ 1tsp paprika powder
__ 1tsp cumin
__ 1tsp turmeric
__ 2 bay leaves
__ 1 veggie stock cube (you can use beef or chicken stock, if you prefer)
__ himalayan pink salt & black pepper to taste
__ fried pancetta
__ fried spring onions
__ creme fraiche (or oat/soy/coconut based cream for a vegan/ dairy-free option)
– Put a large saucepan on low heat and add a generous tablespoon of coconut oil. Once it has melted, add chopped onions, paprika, cumin and turmeric powder. Stir well and cook for 7min until onions are soft.
– Add chopped garlic, chilli and sage leaves & stir for 2min until mixed well.
– Meanwhile, boil the kettle & then dissolve the stock cube in hot water.
– Add cubed butternut squash, salt & pepper to the saucepan & stir for a minute until covered in spices.
– Pour the stock over it. Add more hot water if needed, to just cover the butternut squash.
– Simmer on medium heat for around 25min or until soft. Prick the butternut squash with a fork, if it falls off easily, it’s done!
– In a separate saucepan, add pearl barley & follow the cooking instructions on the packaging.
– Once the squash is cooked, take it off the heat and whiz it up with a hand blender or pour it into a liquidiser & pulse until smooth (but you can leave it more chunky, if you prefer). You can add more water if you like it runnier.
– Taste test – add more salt & pepper if needed, whiz it up again until mixed well.
– It’s ready to be served!
– Pour the desired amount of soup into a bowl, add a few table spoons of pearl barley on top & add any desired toppings.
– It’ll last in the fridge for up to 4 days & it is also ok to freeze.
– Prepare the toppings only before serving for maximum flavour.
If you try this recipe, please let me know how it went in the comments below!
& tag me in your delicious photos on Instagram @ldn_dee 🙂