Beef and Delicata Squash Soup
Preparation Time: 1 hour, 30 minutes
- 1 medium Delicata squash
- 1/8 cup coconut oil
- 1 large onion
- 1 tablespoon fresh garlic, minced
- 1 cup carrots
- 1 cup celery
- 1 quart beef broth
- 1 cup water
- 2 cups cooked beef
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1 teaspoon Himalayan Pink Salt
- 1/2 teaspoon black pepper
- 1/3 cup quick cooking barley
- 1/2 cup fresh parsley, minced
Preheat oven to 300 degrees F.
Halve and remove the seeds from the squash, then cut into bite-size pieces (do not peel the squash). Spread the pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes or until the squash is tender but not fully cooked. Place the squash in a bowl and set aside.
Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between your fingers and add it, along with the sage, salt, pepper, and barley, to the pot. Stir well to combine. Bring the soup to a boil, then lower heat to a simmer. Cover and cook for 30–45 minutes, or until the barley and vegetables are cooked through.
Turn off the heat and add parsley, stirring well. Let the parsley blend in the soup for a few minutes, then serve.
Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!