Autumnal Veg & Barley Soup from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod

Ingredients

• Double cream and chilli flakes, to serve
• 1 leek, sliced
• 2 garlic cloves, crushed
• Salt and pepper
• 1½ vegetable stock cubes
• 3 stalks of celery, chopped
• 4 thyme sprigs
• 1 butternut squash, about 1–1.25 kg (2–3 lbs)
• 1 litre (1 quart) water
• 100 g (3½ oz) pearl barley
• 1 large parsnip, chopped
• 3 tablespoons olive oil
• 2 large carrots, sliced
• 1 onion, chopped