Roast squash, apple and barley soup recipe | Sainsbury`s Magazine
Not only is pearl barley a great budget buy, but it’s highly nutritious and adds a lovely texture to this warming winter soup. Our roast squash and barley soup recipe would also work with parsnip...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 butternut squash, about 1-1.25kg
- 3 tbsp olive oil
- 1½ vegetable stock cubes
- 125g pearl barley, rinsed
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 Bramley apple
- 4 thyme sprigs, leaves picked, plus extra to serve
- dairy-free cream (or regular if preferred), to serve
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