As it’s the time of year for soup I make a big pot every Saturday and it usually lasts the whole weekend.

So this Saturday I made one up completely from scratch but it turned out ok!  I bought a huge butternut squash.  A tip with this is to buy one with a short bulbous bottom and a long body.  This is because the seeds are in the bulbous bottom section.  More long body = less faffing about removing the seeds!

On Friday when I bought mine they were a set price each so I was able to choose one which was ideal for the task.

I added to the peeled, de-seeded and chopped buttersquash the following:

1 x pack of bacon lardons

1/2 pack of lemon thyme

Salt & pepper

Cinnamon (not too much)

1 litre of vegetable stock (if you lack time use the amazing Knorr stock pots, 2 pots for 1 litre of boiling water)

Fry the lardons.  Make sure to stir them if using a non-stick pan like me.  If they stick too much add a very small amount of oil.  Then fry the thyme, chopped etc buttersquash.  Stir constantly.  Add the seasoning.  Lastly fry a handful of pearl barley (I guess it would be better to weigh it,  maybe a small cupful).   Stir all the time as the barley will stick to the pan.  Add the vegetable stock.  Simmer on a low heat for around 45 minutes to an hour, until the buttersquash is soft.  This takes ages!  Stir from time to time to make sure the barley doesn’t stick.  Blend roughly (it doesn’t matter if there are a few bits).

I suggest that you eat this immediately.  Because by Sunday, due to the pearl barley, it had gone so thick that you could cut it with a knife!!  Still delicious warmed up, however, and very satisfying.  I guess it would make a lovely supper after standing outside in the cold watching your son play rugby (!) or watching football or after a lovely cold crisp winter walk.

Enjoy!