Roasted squash and miso soup with pearl barley and cavolo nero
Recipe from Yotam Ottolenghi · original post · full recipe on ottolenghi.co.uk
A light yet filling autumn soup, built around a whole roasted squash, scooped straight into the bowl so its flesh melts into a miso-and-barley broth. A chilli-flecked walnut oil, made in the pan, gets spooned over at the end. We used pearl barley, but fregola works just as well - serve with lemon wedges.
Serves 4Kid-friendly
VeganDairy freeSoup
Ingredients
- vegetable stock1000 ml
- pearl barley60 g
- white miso8 g
- cavolo nero — stems removed, leaves cut into 2 cm pieces100 g
- butternut squash — halved lengthways and deseeded900 g
- olive oil60 ml
- Turkish red pepper paste8 g
- smoked paprika1 g
- walnuts — roughly chopped40 g
- soy sauce3 ml
- lemon — cut into wedges, to serve1 ea
Method
- Preheat the oven to 200C.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
Roasted squash and miso soup with brown rice and cavolo nero
- 60 g Brown rice instead of pearl barley
- 3 ml Tamari instead of soy sauce
Simmer the brown rice in the stock for about 35 to 40 minutes, the same as the barley, before adding the miso and cavolo nero.
Swaps are suggestions — check labels if you are cooking for an allergy.
Watch it on Instagram
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- vegetable stock · 1 L
- pearl barley · 60 g
- white miso · 8 g
- cavolo nero · 100 g
- butternut squash · 900 g
- olive oil · 60 ml
- Turkish red pepper paste · 8 g
- smoked paprika · 1 g
- walnuts · 40 g
- soy sauce · 3 ml
- lemon · 1 item