Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.

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  • Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.

  • Stir kale into soup; simmer until kale is tender, about 10 minutes.

Nutrition Facts

216.4 calories; protein 7.9g 16% DV; carbohydrates 39g 13% DV; fat 4.5g 7% DV; cholesterolmg; sodium 600.6mg 24% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
12/15/2014
I have some extra acorn squash laying around so I decided to try your soup. Very very delicious. I like this type of a fall/winter harvest type of soup. Thankfully it is very forgiving as I needed to substitute buckwheat for the barley and spinach for the kale and didn't use any Thyme (wife dislikes it). All in all pretty close to the original recipe.Thanks Cynthia! Read More
(6)
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2014
I have some extra acorn squash laying around so I decided to try your soup. Very very delicious. I like this type of a fall/winter harvest type of soup. Thankfully it is very forgiving as I needed to substitute buckwheat for the barley and spinach for the kale and didn't use any Thyme (wife dislikes it). All in all pretty close to the original recipe.Thanks Cynthia! Read More
(6)
Rating: 4 stars
11/02/2016
Tasty Healthy but a lot of work! Acorn Squash is a son of gun trying to peel and chop! I recommend prepping the squash the night before. Either way good recipe thanks:-) Read More
(3)
Rating: 5 stars
09/30/2019
I was looking for some healthy dinner options and came across this recipe. I thought it sounded good, but I never imagined how much I would love, love, love this soup! It's super easy to make and tastes even better than it sounds! My husband said it was one of his favorite meals that I've cooked for him and we've been married 4 years! It's a must try! Read More
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Rating: 4 stars
01/08/2018
Really nice soup. I used black beans and added mushrooms a bay leaf and a chopped jalapeño. Topped with cheese and parsley. I ll definitely make it again Read More
Rating: 4 stars
10/11/2015
I substituted spinach for kale. we loved it but won't use kidney beans again they are too much will try a smaller bean maybe. Read More
Rating: 4 stars
12/17/2014
Loved it! Substituted spinach for kale definitely will be making this again. Read More
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Rating: 5 stars
10/25/2015
Made a couple of substitutions based on what I had on hand delicata squash basmati rice. Soup was delicious! We had a lot of leftovers. We shared it with a couple from our church and they loved it and asked for the recipe:) Read More
Rating: 5 stars
04/13/2016
Made my own stock added curry powder and ginger Read More
Rating: 5 stars
07/14/2019
Clean simple and easy! I m not a fan of pumpkin squash so I used crookneck squash and think it was just as good. I m in the learning phases of cooking and this was definitely tasty and healthy and not intimidating for someone learning like me. Read More