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!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 50

Servings people

Calories 312kcal

In a pan (or pot) over medium heat, add the olive oil. Once heated through, add the onion. After a few minutes, add in the rosemary sprigs.
Once onion is tender (about 5 minutes), add in the cubed butternut squash. Let the squash cook until slightly caramelized (about 10-15 minutes).
Add in the water. Start with 2.5 cups water and adjust while cooking as needed.
Once water is boiling, add in the barley.
Stir, and let the barley cook until tender, about 25-35 minutes. Remove the rosemary sprigs.
Ladle into a bowl, and top with more olive oil if desired. Enjoy!

Be sure to let the squash slightly caramelize. This adds tons of flavor to the dish!

The barley take 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