Butternut Squash, Barley and Kale Stew
Over the weekend, Funk and I joined friends for a day of imbibing! We went to a tour and tasting at Westport Rivers Winery, then a tour and tasting at Just Beer brewery, followed by lunch at a little hole-in-the wall restaurant called Bayside. As soon as I saw the specials menu, I knew what I’d be ordering: The butternut squash, barley and kale stew (accompanied by an amazing side of eggplant fries – YUM!). The stew was hearty, filling, flavorful, and had kale and butternut squash in it. Enough said. The next day when I went grocery shopping, I picked up the ingredients to remake it right away. As luck would have it, I got absolutely slammed by a ridiculous head cold as soon as I got home from work on Monday. Fortunately, I already had planned on making a big batch of this soup, since I needed it in a big way.
1 container of pre-cut butternut squash
28 ounce can diced tomatoes
4 cups vegetable broth
3 cups packed kale, ripped into bite sized pieces
1. Cook barley according to package directions. I did this the day before in my rice cooker, and had it ready to go in the fridge.
2. In a large pot combine broth, diced tomatoes and liquid, and butternut squash. Bring to a boil and cook until the squash is tender, about 30 minutes.
3. Add kale and salt to taste.
4. Scoop about 1/2 cup cooked barley into soup bowls and top with the hot stew.
Perfect replication! It hit the spot and all those killer nutrients will hopefully kick this cold to the curb.