Very healthy and fat-free! Lots of vitamins, minerals, and protein. A bit time consuming, but the delicious, creamy result is worth it!
Butternut and Acorn Squash Soup
- Cooking and Prep: 1 h 45 m
- Serves: 10
Wash and scrub skin of squash, cut in half lengthwise, and remove seeds. Place all squash halves on a large cookie sheet, cut-side down, and bake at 350 degrees Fahrenheit for 20 to 30 minutes. Let cool until able to handle. (This makes squash easy to peel and cut.)
In the meantime, in a six-quart pot, sauté diced onion over high heat in three ounces of water, until soft and translucent. (Add additional water, if needed.) When squash is cooled, remove peel, cut squash into chunks, and add to onions in pot. Add one cup water and continue to sauté for another 15 minutes. Add barley and enough water to cover squash mixture by about two inches. Cook on a medium ﬂame for one hour.
Let cool slightly and blend with hand blender until squash is blended, but some barley remains whole. Add salt, pepper and garlic powder to taste, and reheat to serve.
Photography and Styling by Chavi Feldman