Squash + Barley Soup with Mustard Greens

Post by Molly

My favorite season has finally commenced. I now get to revive my beloved knit socks that Anna bought me in Turkey, so well worn they have holes in the heels. I get to wear my oversized flannels and fleeces around the house every night without shame, and drink tea with bourbon when I want. This is the season of snuggling, Practical Magic, rain, and most of all, delicious, hearty, and colorful food. Squash, sweet potatoes, apples, and kale — I welcome you lovely things back into my kitchen with open arms.

My giddiness over fall’s arrival caused me to go a bit overkill on the grains last week, leaving me with the perfect Tupp Up material to inspire this week’s creation — a bowl full of barley just begging for a pot of soup to call home. For this recipe I used acorn squash, but feel free to experiment with other winter squashes (see Culinate’s squash glossary).

Prep time: 20 minutes / Cook time: 1 hour / Serves: 6 to 8 / Need: Immersion blender

WHAT YOU NEED:

• 2 lb acorn squash (save the seeds)
• 2 Tbsp. salted butter or coconut oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 2 Tbsp. curry powder
• 1.5 tsp. paprika
• 1 tsp. cinnamon
• 2.5 cups vegetable stock
• 3 cups water
• 1 cup orange juice
• 1 Tbsp salt
• 3 cups mustard greens, chopped
• 1.5 cups cooked barley

Garnish:

• Dollop of greek yogurt
• Toasted squash seeds

WHAT YOU DO:

1. Preheat oven to 425 degrees
2. Cut the squash in half and scoop out the seeds, rinsing off any remaining squash strings (technical term)
3. Place the squash halves and seeds on two cookie sheets, drizzling olive oil, salt, and pepper over both
4. Place the seeds on the top rack, squash halves on the bottom, and let the seeds roast for about 10 minutes, until golden
5. Remove the seeds from the oven and replace them with the squash halves, letting them roast on the top rack for another 45 mins, until the insides are soft when poked with a fork
6. Once the squash is nearly done, melt the butter over medium heat in a large soup pot
7. Toss in the onion, garlic, ginger, curry, paprika, and cinnamon, and let simmer for about 7 minutes, until onions are translucent
8. As the onions simmer, peal the skin off the squash with the help of a knife or fork, slicing the insides into rough chunks
9. When the onion mixture is nice and fragrant, add in the chunks of squash, stock, water, and orange juice
10. Bring everything to a boil, and then reduce to a simmer, covering for about 15 minutes
11. Remove the lid and place the immersion blender fairly deep into the pot, blending the ingredients together in a circular motion
12. When the soup is to a consistency of your liking, add the salt and taste, adjusting the flavors as necessary
13. Add in the chopped mustards and barley, mixing everything together and letting sit covered for another 10 minutes
14. Scoop into bowls, dollop with yogurt and toasted squash seeds, and sigh with pleasure