Squash and barley soup

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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
Cream to serve

Step by step

Preheat the oven to fan 180°C.
Peel and deseed the squash and cut into 2-3cm chunks. Toss with 2 tablespoons of the oil and some seasoning. Spread out on a large oven tray and roast for 30-35 minutes, until tender.

Meanwhile, put the stock cubes and pearl barley in a large pan with 1 litre of water. Bring to the boil and then reduce the heat and simmer for 25-30 minutes until the barley is tender. Strain through a sieve over a large measuring jug (or bowl) to catch the stock and set the barley aside. Top up the stock with water until you have 900ml.

Heat 1 tablespoon of oil in a large pan and gently cook the onion, covered, for 5-7 minutes until softened. Stir in the garlic and cook, uncovered, for 2 minutes. Peel, core and dice the apple. Add it to the pan with the roasted squash and thyme. 

Pour in the stock, bring to the boil then reduce the heat and simmer for 15 minutes.
Blend the soup until smooth using a liquidiser or stick blender. Return to the pan, stir in the cooked pearl barley and season to taste. 

Ladle into bowls, swirl through some cream, if you like, and scatter over a few extra thyme leaves.

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