Vegan Barley Soup - (with Butternut Squash and Pearl Barley)

This vegan barley soup uses butternut squash to make a delicious and comforting dish. With only 4 ingredients, it's extremely simple to make!

This soup is perfect for pumpkin/squash season (and if you're looking for more comforting Italian soups, definitely give this Italian white bean soup, authentic pasta fagioli, or chicken pastina soup a try!)

I got this recipe from my friend who was born and raised in Italy, and uses the pumpkins from her garden to make this soup in the fall time, when pumpkins are abundant (if you love soups with butternut squash in it, definitely give this vegetarian soup with rice a try!).

Barley adds the perfect starch and heartiness to this dish. Serve it with a beautiful side dish of endive with raisins and pine nuts, some bread, and you're set with a meal! You'll be eating like an Italian.

Ingredients

Olive oil - Used to sautee the onion
Onion - Contributes to the sweetness of the dish and adds more flavor
Rosemary - Adds a nutty note to the dish
Butternut Squash - cubed butternut squash is one of the main ingredients in this soup, and adds a beautiful sweet flavor to the dish
Water - liquid used to make the soup
Pearl Barley - Adds nice starchiness to the dish, making this a nice and hearty soup

How to make it

Sautee onion in olive oil, and add the rosemary.

Add the butternut squash and let it cook until slightly caramelized. This adds flavor the soup.

Add water. Once water boils, add the barley.

Let the soup simmer until barley is tender (about 35 minutes).

Recipe tips

• Be sure to let the squash slightly caramelize. This adds tons of flavor to the dish!
• The barley takes quite some time to cook - if you'd like it to take less time to cook, soak it in cold water for a few hours before using
• You may need to adjust the amount of water while cooking. You can start with 2.5 cups, and add more from there if needed. I ended up using 3.5 cups of water total in this dish

Variations

• You can use any type of squash/pumpkin in this dish - kabocha squash, field pumpkins, or red kuri squash would all be good optioms
• You can use vegetable stock instead of water in this dish if preferred. It will add slightly more flavor
• Instead of red onion, you can use white or yellow onion in this recipe as well
• Different herbs such as thyme and sage can be used. Use them the same way you would use the rosemary, and if using thyme, you can also sprinkle some in at the end

Storing and Reheating

This soup will keep in an airtight container in the fridge for up to 3 days. To reheat, place in a saucepan and heat on the stove until warmed through. It will also heat up well in the microwave.

This soup also freezes well. Place it in an airtight container, and place in the freezer for up to 3 months. Thaw in the fridge. Once thawed, follow the instructions above to reheat.

FAQ

What is the difference between pot barley and pearl barley?

Pearl barley is more refined than pot barley, and is usually easier to find in stores. Pearl barley goes through more rounds of polishing, where the hull and bran layer are removed.
Pearl barley takes less time to cook than pot barley.

Do you need to rinse barley before cooking it?

There is no need to rinse barley before cooking. Rinsing it will get rid of excess starch; excess starch can actually be a good thing, especially in dishes like soups!
But if you prefer a less starchy flavor in your dishes, then feel free to give your barley a rinse.

More Italian Soup Recipes

• Italian White Bean Soup - Ready in 20 Minutes!
• Authentic Pasta Fagioli - Italian Bean and Pasta Soup
• Chicken Pastina Soup - The Authentic Italian Way!
• Pasta e Ceci (Italian Chickpea Soup)

If you’ve tried making this Vegan Barley Soup, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.

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