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adding flour and vinegar, and stirring into the almost-ready soup. This is a good trick to thicken up any soup, and the vinegar adds just the right balance to the starchy-ness of the vegetables and legumes. This recipe also makes enough to have lots of leftovers or to share with a friend!
You will need:
1/4 cup olive oil
One butternut squash, (about 3 pounds), peeled, de-seeded, and cut into 1-inch chunks
2 leeks, washed well, and sliced into half-rings
3 cloves garlic, minced
2 cups dry lentils
1 cup pearled barley
8 cups vegetable or chicken broth
1 cup celery, sliced
4 carrots, sliced
1 teaspoon ground thyme
1 teaspoon oregano leaves
salt and pepper to taste
1/4 cup butter (1/2 stick)
1 - 2 onions, sliced into half-rings
1/2 cup flour
1/4 cup apple cider vinegar
Heat olive oil in large kettle. Add in squash, leeks, lentils, and barley. Saute until lentils begin to brown.
Add in broth, bring to a boil, and simmer for about 20 minutes, or until barley is tender.
Add celery, carrots, and spices. Simmer for another 10 minutes, or until carrots are done.
Meanwhile, in separate skillet, saute onions in butter until almost translucent. Add in flour, stir and cook another 5 minutes. Remove from heat, and stir in the cider vinegar.
Add this mixture into your bubbling vegetable mixture and simmer for another 5 minutes or so, or until soup is thick and smooth.
Serves 6 very hungry adults.
This soup is great paired up with Caramelized Onion Bread!
