Lamb & Butternut Squash Soup with Spinach & Barley

Lamb & Butternut Squash Soup

with Spinach & Barley

2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Merguez sausage is a staple of North African, Middle Eastern and European cuisines. It’s usually made with lamb and a blend of spices, bringing a hearty, warming flavor to the dishes it’s used in. Normally, you’ll find it wrapped up in sausage casing. But in this recipe, instead of using pre-made merguez sausages, you’ll create your own by mixing the lamb with our custom spice blend—no casing required. Cooking the meat without a casing allows the flavors to infuse the butternut squash and barley. The soup’s on, chefs!

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Lamb & Butternut Squash Soup with Spinach & Barley
Title
  • 6 oz Ground Lamb
  • ½ cup Pearled Barley
  • 2 cloves Garlic
  • 1 lb Butternut Squash
  • 1 Yellow Onion
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 1 Fresh Bay Leaf
  • 2 Tbsps Grated Parmesan Cheese
  • 1 tsp Merguez Spice Blend (Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Ground Cumin, Ground Cinnamon & Cayenne Pepper)
time-saving
tips & techniques
Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the spinach. Halve the butternut squash lengthwise; scoop out the seeds and pulp. Using a sturdy knife, peel the squash; discard the peel. Medium dice the squash. Peel and small dice the onion. Pick the parsley and thyme leaves off the stems; discard the stems. Keep the parsley leaves whole; roughly chop the thyme leaves. In a medium bowl, combine the ground lamb and the spice blend.

Cook the lamb:
2 Cook the lamb:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned lamb and cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until browned and slightly crispy. Add the onion and garlic; season with salt and pepper. (If the pan seems dry, add 1 additional teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the garlic is fragrant.

Add the squash, barley & herbs:
3 Add the squash, barley & herbs:

Add the squash, barley, bay leaf, thyme and 3 cups of water to the pot of lamb and vegetables. Season with salt and pepper. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium. Simmer for 14 to 16 minutes, or until the soup is slightly thickened and the barley is tender and cooked through. Remove from heat.

Finish the soup:
4 Finish the soup:

Using a fork, mash about one-quarter of the cooked squash pieces into the soup; stir to incorporate. Stir in the spinach and half the Parmesan cheese. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the cheese is fully incorporated.

Plate your dish:
5 Plate your dish:

Remove and discard the bay leaf. Divide the soup between 2 bowls. Garnish with the parsley leaves and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

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Lamb & Butternut Squash Soup

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the spinach. Halve the butternut squash lengthwise; scoop out the seeds and pulp. Using a sturdy knife, peel the squash; discard the peel. Medium dice the squash. Peel and small dice the onion. Pick the parsley and thyme leaves off the stems; discard the stems. Keep the parsley leaves whole; roughly chop the thyme leaves. In a medium bowl, combine the ground lamb and the spice blend.

2 Cook the lamb:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned lamb and cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until browned and slightly crispy. Add the onion and garlic; season with salt and pepper. (If the pan seems dry, add 1 additional teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the garlic is fragrant.

Cook the lamb:
Add the squash, barley & herbs:
3 Add the squash, barley & herbs:

Add the squash, barley, bay leaf, thyme and 3 cups of water to the pot of lamb and vegetables. Season with salt and pepper. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium. Simmer for 14 to 16 minutes, or until the soup is slightly thickened and the barley is tender and cooked through. Remove from heat.

4 Finish the soup:

Using a fork, mash about one-quarter of the cooked squash pieces into the soup; stir to incorporate. Stir in the spinach and half the Parmesan cheese. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the cheese is fully incorporated.

Finish the soup:
Plate your dish:
5 Plate your dish:

Remove and discard the bay leaf. Divide the soup between 2 bowls. Garnish with the parsley leaves and remaining Parmesan cheese. Enjoy!

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