This is a recipe with a lot of flexibility. Choose your protein, your greens, your broth and even your grain. If you don't have barley, use [brown rice. ](https://www.bmcortho.org/recipes/rice/parboiled-rice)It is a hearty soup that is most satisfying on a cool day.



 

    Serves: 6 servings    Total Time:  45 minutes Prep Time: 20 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Butternut-squash - 1 small (or 1 pound pre-peeled and cut)  Oil - 1 Tablespoon avocado, canola, sesame or light olive oil  Herbs - 1 teaspoon dried thyme or dried, chopped rosemary Salt - 1 pinch  Soup  Celery - 3 stalks  Carrots - 3 medium/large Onion - 1 small  Oil - 1 Tablespoon Olive Oil Broth - 2 quarts (8 cups) low-sodium chicken or vegetable broth  Protein - 3 cups or 2 (15.5oz) cans cooked chicken, turkey or beans  Barley - ½ cup pearled barley (can substitute brown rice )  Kale - 5 oz (or other heaty greens such as collard greens or swiss chard)  Cheese - ½ cup parmesan cheese, grated (optional)  .  

## Instructions

Step 1

Preheat the oven to 400°F

Step 2

Peel the butternut squash and chop into ½ inch cubes. Add to a baking sheet, drizzle with olive oil, and sprinkle with thyme and salt. Roast for 20 minutes or until tender.

Step 3

While the squash is roasting, finely chop the celery, carrot, and onion and add to a stockpot. 

Step 4

Add the olive oil to the stock pot and turn the heat to medium-high. Cook for 10 minutes, stirring every few minutes (or until vegetables are soft).

Step 5

Add the salt, pepper, broth, cubed chicken (turkey or beans), and barley (or rice) to the stockpot and cover.

Step 6

Turn the heat to high and bring to a boil. Once boiling, reduce the heat to low and cook for 10 minutes. 

Step 7

Add the roasted butternut squash and kale to the stockpot. Stir until kale wilts.

Step 8

Serve in a large bowl and top with parmesan cheese (optional). 

 

### Notes

## Nutrition Information

  Serving Size: 1/6 of the recipe serving Calories: 432 Calories Fat: 13g Saturated Fat: 4g Carbohydrates: Net Carb: 34g Dietary Fiber: 9g Protein: 45g Sodium: 600