We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Delicata Squash and Barley Soup
with Crispy Oyster Mushrooms
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 540 Cals/serving
-
There’s nothing quite as satisfying as a hearty bowl of soup. In this recipe, you’ll simmer tasty delicata squash, barley, aromatic vegetables and spices together to create a dish full of warming flavors. You’ll top the finished soup with a fresh relish of fennel, pear, mint and Piave cheese to bring a refreshing, herbaceous and beautiful finishing touch to this dish. Enjoy, chefs!
Get Cooking
fresh
ingredients
Title
-
½ cup Pearled Barley
-
6 oz Brussels Sprouts
-
4 oz Oyster Mushrooms
-
2 cloves Garlic
-
1 Delicata Squash
- 1 Fennel Bulb With Fronds
- 1 Red Onion
-
1 Small Pear
-
1 bunch Mint
-
2 oz Piave Cheese
-
2 tsps Squash Soup Spice Blend (Fennel Seeds, Aleppo Pepper & Coriander)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Thinly slice the mushrooms. Peel and thinly slice the garlic. Peel and halve the squash lengthwise; scoop out the seeds. Medium dice the squash. Pick off and roughly chop the fennel fronds (the thin, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; small dice the bulb. Peel and small dice the onion. Small dice the pear. Pick the mint leaves off the stems; discard the stems. Using a fork or paring knife, break the Piave cheese into small pieces; discard the rind.
2
Cook the aromatics:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel bulb, garlic and spice blend. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened and the spice blend is fragrant.
3
Add the barley & squash:
Add the barley and squash to the pot of aromatics. cook 2 to 3 minutes, or until the barley is lightly browned; season with salt and pepper. Add 4½ cups of water. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 23 to 25 minutes, or until the squash and barley are tender and cooked through.
4
Cook the mushrooms:
While the soup simmers, in a small pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a bowl and set aside.
5
Finish the soup:
Once the barley and squash are tender, add the cooked mushrooms and Brussels sprout leaves to the pot of soup. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green. Remove from heat and season with salt and pepper to taste.
6
Make the relish & plate your dish:
In a medium bowl, combine the pear, Piave cheese, fennel stems, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss thoroughly to combine. Season with salt and pepper to taste. Divide the soup between 2 bowls. Garnish with the relish. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Thinly slice the mushrooms. Peel and thinly slice the garlic. Peel and halve the squash lengthwise; scoop out the seeds. Medium dice the squash. Pick off and roughly chop the fennel fronds (the thin, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; small dice the bulb. Peel and small dice the onion. Small dice the pear. Pick the mint leaves off the stems; discard the stems. Using a fork or paring knife, break the Piave cheese into small pieces; discard the rind.
2
Cook the aromatics:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel bulb, garlic and spice blend. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened and the spice blend is fragrant.
3
Add the barley & squash:
Add the barley and squash to the pot of aromatics. cook 2 to 3 minutes, or until the barley is lightly browned; season with salt and pepper. Add 4½ cups of water. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 23 to 25 minutes, or until the squash and barley are tender and cooked through.
4
Cook the mushrooms:
While the soup simmers, in a small pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a bowl and set aside.
5
Finish the soup:
Once the barley and squash are tender, add the cooked mushrooms and Brussels sprout leaves to the pot of soup. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green. Remove from heat and season with salt and pepper to taste.
6
Make the relish & plate your dish:
In a medium bowl, combine the pear, Piave cheese, fennel stems, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss thoroughly to combine. Season with salt and pepper to taste. Divide the soup between 2 bowls. Garnish with the relish. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered