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Butternut squash and Barley Soup


2 cups butternut squash (cut into 1 inch cubes)

1/2 cup barley

1 tsp. ginger powder

1 oz. coriander seeds

1 tbsp ghee

1 ½ tsp Himalayan salt

1) Put barley into a large pot and add about 6 cups of water; boil until fairly soft. Drain the water

2) Add the butternut squash into a separate pot, cover with water, and boil until soft.

3) Drain squash and save the water.

4) In an electric blender, blend ½ of the cooked barley with enough water from cooked squash to make a smooth mixture.

5) Add cooked squash and blend again until smooth.

6) Blend about 1 oz. of coriander seeds with a little bit of squash water to make a thin paste.

7) Mix coriander paste and the remaining ½ of the cooked barley along with ginger powder, salt and ghee, to the soup, and stir until well mixed.

8) Serve hot.


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