This soup may be a bit time-consuming for an everyday meal, but when it comes to Thanksgiving or any other special occasion, you’ll be happy you took the time to make it. Aside from being delicious, the butternut and acorn squash soup is very healthy and, as an added bonus, is completely fat-free! It’s loaded with vitamins, minerals, and is a great source of protein. The good news is that it freezes very well, so feel free to make it in advance and freeze it too have ready on that festive occasion.
2 small to medium butternut squash
2 acorn squash
1 large onion diced
1 cup barley, soaked and rinsed
Salt and black pepper, to taste
Garlic powder, optional
- Wash and scrub the skin of the squash with a vegetable brush. Cut the squash in half lengthwise, and remove seeds. (You’re best off using a vegetable knife since it will take some effort to cut the squash). Place the squash halves, face-down on a large cookie sheet. Bake at 350°F for 20 to 30 minutes. Set aside until it is cool enough to handle. Baking the squash makes it easier to peel and cut.
- In the meantime, fill a 6 quart pot with 3 ounces of water, and sauté diced onion over high heat, until they are soft and translucent. You may need to add additional water.
- Once the squash has cooled, remove the peel, cut the squash into chunks and add it to the onions. Pour 1 cup of water into the pot and continue to sauté for another 15 minutes. Add the barley and enough water to cover the squash by approximately 2-inches. Cover the pot and allow soup to simmer on medium flame for 1 hour.
- Shut the flame and let the soup cool slightly.Remove a ladle-full of barley before using an immersion hand blender to blend the squash. Add salt, pepper and garlic powder to taste. Reheat before serving.