This vibrant soup is packed with fresh, seasonal vegetables that nourish your body and warm your soul. It’s easy to make, full of flavor, and perfect for a cozy, healthy meal any day of the week.
Prep Time20 min
Cook Time55 min
Total Time1 hr 15 min
Difficulty
Hard
Helpful Chef Tips
Use low-sodium broth to control the salt content.
Chop vegetables uniformly to ensure even cooking.
Add herbs towards the end to keep their flavor bright and fresh.
Ingredients
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Why This Recipe Is So Easy To Love
This soup is packed with fresh, seasonal vegetables that bring vibrant flavors and nutrients to your bowl. It’s light, comforting, and perfect for a healthy meal any time of year. Plus, it’s easy to customize based on what’s available in your kitchen.
Step 1
Heat some vegetable oil in a large pot over medium-high heat. Toss in the chopped onion and cook it until it’s soft and starting to turn golden, which usually takes about 5 to 10 minutes. Next, add the garlic and cook for another 2 to 4 minutes until it smells amazing and turns a nice golden color. Sprinkle in the sage and thyme, give everything a good stir, and cook for about 30 seconds until the herbs release their fragrance.
Step 2
Now, pour in the vegetable broth along with the squash, water, kidney beans, quinoa, barley, and a pinch of salt. Bring the mixture up to a boil, then lower the heat to medium-low and let it simmer gently. Cook until the barley is tender and all the flavors have melded together, which should take around 35 minutes.
Step 3
Finally, stir in the kale and let the soup simmer for another 10 minutes until the kale is nice and tender. Give it a taste, adjust the seasoning if needed, and it’s ready to enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Recommendations
Serve the soup warm with a slice of crusty whole-grain bread or a light side salad. A dollop of Greek yogurt or a sprinkle of fresh herbs can add extra creaminess and color. This makes a great starter or a light main dish.
Storage Advice
Let the soup cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove to preserve the flavors and texture.
Frequently Asked Questions
Can I use a different type of squash in this soup?
Yes, but choose a similar texture squash like butternut or pumpkin for best results.
How can I make this soup vegan?
This recipe is already vegan as it uses vegetable broth and no animal products.
Can I prepare this soup in a slow cooker?
Yes, sauté the onions and garlic first, then add all ingredients except kale to the slow cooker and cook on low for 6-8 hours. Add kale in the last 30 minutes.
What can I substitute for quinoa and barley?
You can use rice, couscous, or other grains, but cooking times may vary.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I use fresh herbs instead of dried?
Yes, use about 3 times the amount of fresh herbs for a similar flavor.
Is it necessary to peel the acorn squash?
Peeling is recommended for a smoother texture, but you can leave it on if you prefer a more rustic soup.
How can I make the soup spicier?
Add red pepper flakes or a dash of cayenne pepper when cooking the onions and garlic.
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