What would be the best way to add butternut squash to barley soup?

I'd cut the squash into bite size cubes, add the last 30 minutes of cooking

then let sit in the soup until you serve it later in the day.. This is if you make it early in the day to serve later. Otherwise, add about the last 40 minutes of cooking. I'd be tempted to add the carrots later, as well... I dislike mushy carrots in soups.

 
I don't know the recipe but if you want to go wild with it...

you could liquefy the squash. I've done this with good results in my asian carrot soup, in place of part of my carrots. It will make the flavor of your soup more distinctive and also thicken it. There is a version of of beef & barley soup that is really good with cream of mushroom that is thicker than typical. different obviously just saying it is not unprecedented to have a thicker bisque type barley soup. Here is also a recipe using pumpkin puree and barley:

https://www.food.com/recipe/my-pumpkin-and-barley-soup-343111

 
Thank you! I went with Option *Cut up into cubes and add toward the end of the cooking time.*

The soup turned out very good, considering I've never used barley before. It's always a tricky situation when it's me and an unfamiliar food object. In fact, just realized the only time I've tasted barley was in Campbell's Beef Barley soup....and that wasn't an impressionable moment.

But this has a whole different texture. It's not only palatable; it's actually quite delicious.

I used a garlic-flavored rotisserie chicken (Mom's choice), had already sautéed the onions, carrots and fennel (had no celery), and made more broth from rotisserie skin, bones and some of the meat simmered in a quart of boxed broth and a quart of water. Seasoning came from those $1 spice jars I picked up: "chicken seasoning," "poultry seasoning," and dried parsley, plus lots of black pepper. I simmered the finished broth, sauteed veggies, and raw cubed butternut for 30 minutes, then added the diced chicken during the last 5 minutes to heat. Both the carrots and butternut squash were perfectly cooked through and tender, but not mushy at all.

Thank you again for the support.

 
AW, Campbell's Beef Barley Soup , it was a fave of mine as a kid and young adult

Then I found Moore's Flour Mill here in town and their Plump Soup Barley...now that is great barley. Must have it on hand at all times.

 
Grill the squash first...

I just did this for a risotto in the instant pot...

Sliced the butternut squash into this slices, rubbed with olive oil, and grilled just to mark - then I cut the slices into cubes and added to the instant pot with the arborio and stock, 7 minutes - the rice and the squash were perfect, and the grill marks gave it a nice flavor and color

smileys/smile.gif

 
You must log in or register to reply here.
Back
Top