Pearl Barley Soup With Butternut Squash & Sausage

1. 1

   In a large soup pot, cook the chopped garlic and olive oil on medium-low heat for one minute, or until the garlic just starts to become fragrant. Add a small pinch of salt as the garlic is cooking. Add the grated onion and the sage leaves. Add a pinch of salt. Saute until the onion resembles translucent pulp, about 10 minutes.

2. 2

   Add the sausage and turn up the heat to medium-high. You want to start hearing a gently sizzle. With a potato masher, break up the sausage so that it looks like ground meat. Add a small pinch of salt. When the sausage is gray, indicating that it is thoroughly cooked, add the barley and saute for a minute. Add the butternut squash, a little salt and cook, covered, for 10 minutes, stirring frequently.

3. 3

   Add the stock and bring to a boil. Depending on how salty the stock you're using is, add a little salt (or not). Season with pepper. Once the soup starts boiling, lower the heat to a gentle simmer. Cook for 40 minutes. Taste the barley to make sure it is fully cooked. Remove the sage leaves. Add the baby spinach leaves and give the pot a good stir. Check for seasoning and ladle soup in bowls with a generous sprinkle of freshly-grated Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.