Thinking of softening some onions in a little bit of butter, adding the squash and then some veg stock. Not sure though as I've never tried or cooked butternut squash before....Do you think I could add some pearl barley to it? I've also got some frozen herbs.....
If the soup doesn't work out, I'm just going to eat the nut bread )))
I wouldn't add pearl barley....but thats because I would puree it. It is nicer if you can be bothered to roast the squash first and then add to the onions and some herbs (bit of chilli is nice if you like it spicy).
I'm just about to make soup with some butternut squash too! I'm going to chop it in chunks, with some sweet potatoes and carrots and one potato (to thicken it), add to some fried onion and garlic with some ground cumin and coriander which give it a nice warm fragrant spiciness without too much heat (DDs don't like it too hot). Add veggie stock, cook until all soft and blend using a stick blender until rough slightly bitty consistency (not too smooth).
I wouldn't use the barley, personally, either. I would chuck in the herbs and any other odds and ends of veg you have which need using up.
I make it by roasting squash first, then sweat onions, carrots, add in the squash and dried cumin, coriander and some dried red chilli and veg stock. Let it simmer till quite smooth, then add more stock and some chopped dried spaghetti and cook for 15 mins. It makes a v filling tasty soup - good for kids if yo go easy on the chilli. I think it's a Gordon Ramsay one, found it in a paper ages ago. Mmm. Might have to make it!