Butternut Squash Soup With Sausage, Pearled Barley, And Spinach

1. 1

   1. Preheat the oven to 400 degrees. Halve the butternut squash and remove the seeds. Brush the cut surfaces with olive oil and place cut sides down on a foil-lined baking sheet. Roast until the flesh is very tender.

2. 2

   2. Meanwhile, heat a large non-stick soup pot over medium heat. Crumble the sausages into the pot and saute until nicely browned and cooked through. Remove to a paper towel-lined plate to drain.

3. 3

   3. Add the onions to the pot, adding a little oil if needed. Saute until nicely softened. Remove to a small bowl.

4. 4

   4. Pour the chicken broth into the pot and add the barley. Bring to a boil and then simmer, covered, until the barley is tender.

5. 5

   5. When the squash is tender, cool slightly and then scrape the flesh into a food processor. Add the remaining 3 cups chicken stock, the sage, the lemon juice, and the reserved onions, and puree until smooth. You can also do this step in a blender, in batches.

6. 6

   6. Add the pureed squash to the fully cooked barley. Add the reserved sausage and the baby spinach and stir to combine. Heat gently for a few minutes until everything is warmed through. Taste and add salt and pepper.

* Per serving · 4 servings · Values may vary.